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Chicken Casserole




Source of Recipe


Woman's Day


List of Ingredients




2 tsp oil, preferably olive
12 oz assorted mushrooms or white mushrooms, sliced
1 can (10 3/4 oz) condensed cream of chicken soup with herbs
1 1/2 cups 1% lowfat milk
1 cup uncooked parboiled white rice
1 cup nonfat sour cream
1 medium onion, shredded
4 chicken legs (about 1 3/4 lb), skin removed, visible fat cut off
1 cup shredded Gruyère or Swiss cheese



Recipe



1. Heat oven to 350°F. Grease a 13 x 9-in. baking dish.

2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 4 to 5 minutes until limp and just beginning to brown.

3. Whisk soup, milk, rice, sour cream and onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon on some soup mixture and cover tightly with foil.

4. Bake 1 1/4 hours or until a meat thermometer inserted in thickest part of leg, not touching bone, registers at least 160°F, juices run clear when meat is pierced, and rice is tender.

5. Sprinkle with cheese and bake, uncovered, 5 minutes until cheese bubbles and just begins to brown.