Chicken and Wild Rice Casserole
ingredients
- 4 ozs long grain and wild rice mix
- 103/4 ozs condensed reduced fat reduced sodium cream of mushroom soup(undiluted)
- 1/4 cup dry white wine (chicken broth)
- cooking spray
- 1/2 cup sliced mushrooms
- 1/2 cup green onions (sliced)
- 4 cups chicken breast (chopped cooked)
- 2 tbsps fresh parsley (chopped)
- 1/4 tsp salt
- 2 ozs pimiento (diced, drained)
Method
- Preheat oven to 350°.
- Cook rice according to package directions, omitting seasoning packet. Combine soup and wine in a saucepan; cook over medium heat until heated.
- Coat a small skillet with cooking spray; place over medium heat until hot. Add mushrooms and onions; sauté 2 to 3 minutes or until tender.
- Combine rice, soup mixture, mushroom mixture, chicken, and remaining ingredients, stirring well. Spoon mixture into a 1 1/2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes or until thoroughly heated. Serve immediately.
Very delicious, and only 90 calories. Now Go Fucking Cook!
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