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Classic Crunchy Chicken Recipe

100% would make again

"I keep 2-cup portions of cooked wild rice in the freezer so I always have the ingredients for this casserole on hand for 'emergency' dinners," relates Barbara Wagener of Waconia, Minnesota. "It gets its crunch from water chestnuts, almonds and a sprinkling french-fried onions," she adds.

This recipe is:

Healthy

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4 Servings
Prep: 10 min. Bake: 35 min.

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10 ounces) chunk white chicken, drained
1 can (8 ounces) sliced water chestnuts, drained
2 cups cooked wild rice
3/4 cup milk
2 to 4 tablespoons slivered almonds
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup french-fried onions, optional

Directions

In a bowl, combine the first eight ingredients; mix well. Pour into a greased shallow 1-1/2-qt. baking dish.
Cover and bake at 350° for 30 minutes. Uncover; top with onions. Bake 5-10 minutes longer or until bubbly. Yield: 4 servings.

Editor's Note: 2 cups cubed cooked chicken may be substituted for canned chicken.

Nutritional Analysis: One 1-cup serving (prepared with reduced-fat soup and 2 tablespoons almonds and without onions) equal 276 calories, 5 g fat (1 g saturated fat), 38 mg cholesterol, 615 mg sodium, 36 g carbohydrate, 5 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.

Classic Crunchy Chicken published in Quick Cooking March/April 2001, p59