Printable | Taste of Home

Summer Squash Chicken Casserole

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

Cook rice according to package directions. In a large bowl, combine

Printed from tasteofhome.com Oct 12, 2008

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Summer Squash Chicken Casserole cont.

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.