Chicken And Wild Rice Casserole


  • 1 10 3/4-ounce can  reduced-fat and reduced-sodium condensed cream of mushroom soup
  • 1 6 1/2-ounce container  light semi-soft cheese with garlic and herbs, softened
  • 1/2 cup  evaporated fat-free milk
  • 1 14- to 15-ounce can  bean sprouts, rinsed and drained
  • 12 ounces  cubed cooked chicken breast
  • 1 cup  cooked wild rice
  • 2/3 cup  thinly sliced celery
  • 1/2 cup  coarsely shredded carrot
  • 1 4-ounce can (drained weight)  sliced mushrooms, drained
  • 1 tablespoon  green onion or shallot
  • 1/2 cup  soft whole wheat bread crumbs
  • 2 teaspoons  dried parsley flakes or 1 tablespoon snipped fresh parsley
  •   Butter-flavor nonstick cooking spray


Reduced-fat Soup, Semi-soft Cheese And Fat-free Milk Make This Classic Casserole Recipe Lower In Fat And Calories. Favicon
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