Chicken Casserole Light
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
* Chicken Broth, 1 can (10.75 oz) * White Minute Rice, 4 cup cooked * Cream of Celery Soup, 1 can (10.75 oz), prepared * Kraft Light Mayonnaise (Mayo), 1 cup * Onions, raw, 1.25 cup, chopped * *Summer Squash, 2 cup, chopped * Zucchini, 2 cup, chopped * Mushrooms, fresh, 2.25 cup, chopped * Cheddar Cheese, 2 cup, shredded * Chicken Breast, no skin, cooked, 24.48 ounces (~1.5 lbs)
Preheat oven to 350 degrees F.
In a large skillet over medium heat saute summer squash, zucchini, and mushrooms in 1/4 cup of chicken broth, about 15 minutes or so depending on size of chunks.
In same skillet with remaining chicken broth, cook the chicken. It only took me re 15 minutes.
In a small skillet over medium heat saute onion in a few tablespoons of broth until onions are translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
*Use rest of chicken broth and water to cook the rice.
Add all ingredients to large bowl and mix together until thoroughly combined.
Pour into a 3-quart casserole dish (sprayed with Pam). Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Makes 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user RPRAYING.
In a large skillet over medium heat saute summer squash, zucchini, and mushrooms in 1/4 cup of chicken broth, about 15 minutes or so depending on size of chunks.
In same skillet with remaining chicken broth, cook the chicken. It only took me re 15 minutes.
In a small skillet over medium heat saute onion in a few tablespoons of broth until onions are translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
*Use rest of chicken broth and water to cook the rice.
Add all ingredients to large bowl and mix together until thoroughly combined.
Pour into a 3-quart casserole dish (sprayed with Pam). Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Makes 9 servings.
Number of Servings: 9
Recipe submitted by SparkPeople user RPRAYING.
Nutritional Info Amount Per Serving
- Calories: 416.8
- Total Fat: 19.8 g
- Cholesterol: 84.1 mg
- Sodium: 809.9 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 2.3 g
- Protein: 28.2 g
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