Summer Squash Chicken Casserole
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 6 servings.
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.
Ingredients
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1/2 cup uncooked instant rice
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/3 cup reduced-fat mayonnaise
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1/3 cup fat-free milk
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4 cups cubed cooked chicken breast
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2 cups pattypan squash, halved
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1 small onion, finely chopped
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1 jar (2 ounces) diced pimientos, drained
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1 teaspoon dried thyme
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1/4 teaspoon garlic powder
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1/4 teaspoon pepper
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1/3 cup shredded Parmesan cheese
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 cup: 297 calories, 11g fat (3g saturated fat), 84mg cholesterol, 633mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.
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