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Nutrition Facts

  • One serving:
  • 1 cup
  • Calories:
  • 297
  • Fat:
  • 11 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 84 mg
  • Sodium:
  • 633 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 2 g
  • Protein:
  • 32 g
  • Diabetic Exch:
  • 4 very lean meat, 2 fat, 1 starch.

Summer Squash Chicken Casserole

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.

SERVINGS

 6

CATEGORY

 Lower Fat

METHOD

 Baked

PREP

 20 min.

COOK

 30 min.

TOTAL

 50 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.

Printed from tasteofhome.com Oct 8, 2008

Copyright Reiman Media Group, Inc © 2008