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Summer Squash Chicken Casserole Recipe

100% would make again

This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about.

This recipe is:

Healthy

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6 Servings
Prep: 20 min. Bake: 30 min.

Ingredients

1/2 cup uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
4 cups cubed cooked chicken breast
2 cups pattypan squash, halved
1 small onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese

Directions

Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice.
Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set. Yield: 6 servings.

Nutrition Facts: 1 cup equals 297 calories, 11 g fat (3 g saturated fat), 84 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 very lean meat, 2 fat, 1 starch.

Summer Squash Chicken Casserole published in Light & Tasty August/September 2006, p49

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