Hot Chicken and Rice Salad

Name: Hot Chicken and Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

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!

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

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.

Nutrition Facts

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

Originally published as Hot Chicken Salad in Taste of Home's Down-Home Diabetic Cookbook