Chicken and Wild Rice Casserole
(from 3jsbmj’s recipe box)
Source: internet- Diabetic living
Serves 6 peopleCategories: entree
Ingredients
- 1 10 3/4-ounce canreduced-fat and reduced-sodium condensed cream of mushroom soup
- 1 6 1/2-ounce containerlight semi-soft cheese with garlic and herbs, softened
- 1/2 cupevaporated fat-free milk
- 1 14- to 15-ounce canbean sprouts, rinsed and drained
- 12 ouncescubed cooked chicken breast
- 1 cupcooked wild rice
- 2/3 cupthinly sliced celery
- 1/2 cupcoarsely shredded carrot
- 1 4-ounce can (drained weight)sliced mushrooms, drained
- 1 tablespoongreen onion or shallot
- 1/2 cupsoft whole wheat bread crumbs
- 2 teaspoonsdried parsley flakes or 1 tablespoon snipped fresh parsley
- Butter-flavor nonstick cooking spray
Directions
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Preheat oven to 350 degrees F. In a large bowl, whisk together cream of mushroom soup, cheese, and evaporated milk until smooth. Stir in bean sprouts, chicken, wild rice, celery, carrot, mushrooms, and green onion. Spoon into a 2-quart casserole.
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Bake, covered, for 30 minutes. Meanwhile, in a medium bowl, combine bread crumbs and dried parsley flakes; coat lightly with nonstick cooking spray. Toss gently; coat again with nonstick cooking spray. Sprinkle over the casserole. Bake, uncovered, for 20 to 25 minutes more or until filling is bubbly and topping is golden brown.