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Tuck leftover Thanksgiving turkey (or chicken) into this creamy, comforting casserole from Shirley Robb. Chopped celery and toasted nuts add flavor and crunch, notes this Republic, Washington cook.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/4 cups equals 334 calories, 7 g fat (1 g saturated fat), 49 mg cholesterol, 660 mg sodium, 41 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.
Originally published as Chicken Rice Casserole in Light & Tasty December/January 2007, p19
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 27, 2012 by bereitbach
This casserole wasn't bad, but I didn't think it was anything great. It was very easy which I appreciated. I left out the almonds and used minced onion on top of the casserole instead. I also halved the recipe for my small family. I used brown rice and cooked 1 cup rice with 1 cup chicken broth and 1 cup water. I really don't think I'll make this again.
Reviewed on Jul. 07, 2010 by baumsa
This recipe was so easy and delicious! My husband and I both thoroughly enjoyed it. Since there are only two of us, I halved it and it worked out perfectly (still cooked for 45 minutes in the oven to make the top a little crispy). I also cooked my chicken in the crock pot all day and shredded it instead of cubing it. Wonderful and highly recommended!
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