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ShareChicken and Wild Rice Casserole
Nutrition Facts Per Serving:
- Servings Per Recipe: 6
- Calories: 258
- Protein(gm): 26
- Carbohydrate(gm): 20
- Fat, total(gm): 8
- Cholesterol(mg): 71
- Saturated fat(gm): 4
- Dietary Fiber, total(gm): 2
- Sodium(mg): 576
- Vegetables(d.e): 1
- Starch(d.e): 1
- Very Lean Meat(d.e): 3
- Fat(d.e): 1
Diabetic Exchanges
- 1 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup
- 1 6 1/2 ounce container light semi-soft cheese with garlic and herbs, softened
- 1/2 cup evaporated fat-free milk
- 1 14 - 15 ounce can bean sprouts, rinsed and drained
- 12 ounces cubed cooked chicken breast
- 1 cup cooked wild rice
- 2/3 cup thinly sliced celery
- 1/2 cup coarsely shredded carrot
- 1 4 ounce can (drained weight) sliced mushrooms, drained
- 1 tablespoon green onion or shallot
- 1/2 cup soft whole wheat bread crumbs
- 2 teaspoons dried parsley flakes or 1 tablespoon snipped fresh parsley
- Butter-flavor nonstick cooking spray
1. 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.
2. 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. Makes 6 (1-cup) servings.
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