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Ladies Luncheon Casserole




Source of Recipe


More So Fat, Low Fat, No Fat by Betty Rohde


List of Ingredients




2 cups cooked chicken -- diced (white meat)
2 cups rice -- cooked
10 3/4 ounces can Healthy Request cream of mushroom soup
10 3/4 ounces can Healthy Request cream of broccoli soup
8 ounces water chestnuts -- sliced, drained
11 ounces white shoepeg corn -- drained
salt and pepper -- to taste


Recipe



Preheat the oven to 350 degrees. Lightly spray a 2-quart baking dish with vegetable oil cooking spray. In a large bowl, combine the cooked chicken with the rice and cream of mushroom soup. Fill the soup can 1/2 full of water, swish it around to loosen any soup left behind, and add to above. Repeat with the cream of broccoli soup. Add the water chestnuts, corn, and salt and pepper to taste. Stir to blend all ingredients. Spoon into the prepared baking dish and bake uncovered for about 45 minutes, until bubbly and heated through.

YIELD: 6 Servings

** When I made the rice, I used 1 cup raw rice and 2 cups water with chicken bouillon to flavor the rice...very good!)
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Per serving: 306 Calories (kcal); 3g Total Fat; (7% calories from fat); 19g Protein; 49g Carbohydrate; 40mg Cholesterol; 39mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates