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Summer Squash Chicken Casserole

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.
6 ServingsPrep: 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 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,
© Taste of Home 2013

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Summer Squash Chicken Casserole (continued)

Nutrition Facts: 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 lean meat, 2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013