Chicken casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ingredients: *Brown Rice, medium grain, 2 cup cookedEgg, fresh, 2 medium - lightly scrambledCanned Chicken, 2 can (5 oz) drainedOnions, raw, .5 cup, chopped Rosemary, dried, 1 tbsp Thyme, ground, 1 tsp Pepper, black, 1 tsp Nutmeg , 1 tbspCream of Mushroom Soup, 1 can (10.75 oz) Land O Lakes, Light Butter, Salted, 1 Tbsp, 2 serving *KEEBLER, Club Crackers, 6 serving
While prepping, cook brown rice as directed on package ( I use boil in bag and drain )
Meanwhile, combine herbs and onion in a small micrwaveable bowl with 1 tsp light botter and microwave for 1 1/2 minutes till onion is translucent. set aside
In a large bowl combine Mushroom soup, drained chicken, drained rice. Stir in onion mixture. Pour into casserole dish. Top with crumbled crackers that have been mixed together with the remaining light butter ( melted ) - Bake at 350 for 40 minutes. Serves 8. Suggested side dish: Cold asparagus spears topped with fat free ranch dressing.
Number of Servings: 8
Recipe submitted by SparkPeople user CANDYHEROD.
Meanwhile, combine herbs and onion in a small micrwaveable bowl with 1 tsp light botter and microwave for 1 1/2 minutes till onion is translucent. set aside
In a large bowl combine Mushroom soup, drained chicken, drained rice. Stir in onion mixture. Pour into casserole dish. Top with crumbled crackers that have been mixed together with the remaining light butter ( melted ) - Bake at 350 for 40 minutes. Serves 8. Suggested side dish: Cold asparagus spears topped with fat free ranch dressing.
Number of Servings: 8
Recipe submitted by SparkPeople user CANDYHEROD.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 10.8 g
- Cholesterol: 74.2 mg
- Sodium: 585.5 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.6 g
- Protein: 11.9 g
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