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Hot Chicken and Rice Salad Recipe

This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find!
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:6 servings

Ingredients

  • 2-1/2 cups diced cooked chicken
  • 1 cup diced celery
  • 1 cup sliced fresh mushrooms
  • 1 tablespoon finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon crushed rosemary
  • 1/4 teaspoon pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups cooked long grain rice
  • 3/4 cup reduced-fat mayonnaise
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

Directions

  • 1. In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Yield: 6 servings.

Nutritional Facts

1/6 recipe equals 265 calories, 10 g fat (0 saturated fat), 41 mg cholesterol, 305 mg sodium, 31 g carbohydrate, 0 fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.