Chicken and Wild Rice Casserole

Name: Chicken and Wild Rice Casserole
Ingredients: 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

Chicken and Wild Rice Casserole was pinched from <a href="http://www.diabeticlivingonline.com/recipe/chicken/chicken-and-wild-rice-casserole/" target="_blank">www.diabeticlivingonline.com.</a>

INGREDIENTS

•

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

Go To Recipe

review

►