Scalloped Chicken(Lo-Fat) - cooking recipe

Ingredients

1 celery stalk (and leaves), finely chopped
3 scallions (including tops), finely chopped
3 sprigs parsley, finely chopped
2 1/2 c. packaged dressing mix
1 (14 1/2 oz.) can low-sodium chicken broth, defatted
2 Tbsp. cornstarch
1/2 c. nonfat milk
1/8 tsp. salt
3 c. cooked chicken (without skin), cut into bite size pieces
1/3 c. dry bread crumbs
1 Tbsp. corn oil, melted

Preparation

Heat 1/4 cup water in a small skillet over low heat.
Add celery, scallions and parsley; cook 5 minutes.
Place dressing mix in medium mixing bowl.
Add vegetables and cooking liquid plus an additional 3 tablespoons water; mix lightly with a fork.
Spray a 9 x 13-inch baking dish with nonstick vegetable spray.
Place dressing mixture in bottom of dish and set aside.