Chicken and Wild Rice Casserole

  • 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
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