Chicken And Potato Casserole(Low-Fat) - cooking recipe

Ingredients

2 lb. cooked white chicken, boned, skinned and chopped
2 Tbsp. liquid Butter Buds
2 (8 oz.) cans sliced mushrooms, drained
8 small white onions, peeled
2/3 c. green pepper, chopped
1 clove garlic, crushed
2 1/2 Tbsp. flour
1/2 tsp. lite salt (optional)
1/4 tsp. dried thyme leaves
1/4 tsp. pepper
2 c. Burgundy or red cooking wine
1 c. canned condensed, undiluted chicken broth
8 small new potatoes, scrubbed
2 Tbsp. chopped parsley

Preparation

In a large nonstick skillet in 2 tablespoons liquid Butter Buds, saute white onions until nicely browned.
Remove and set aside with cooked chicken.
Add green pepper and garlic to skillet; saute 2 minutes.
Add more liquid Butter Buds, if necessary.
Stir in flour, salt, thyme and pepper.
Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes.
Gradually stir in Burgundy and chicken broth.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in chicken, mushrooms and onions.
Refrigerate, covered, overnight.