Crunchy Chicken Casserole |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Prepare this in advance, place it in the oven and relax while it cooks. It's a delicious way to use left-over chicken and rice. A good potluck or family casserole, as children love it! Ingredients:
2 -3 cups cooked chicken, chopped |
1/2 cup chopped celery |
2 tablespoons chopped onions |
1/2 cup low-fat mayonnaise or 1/2 cup mayonnaise |
1/2 cup low-fat sour cream or 1/2 cup sour cream |
1/4 cup egg substitute or 1 whole egg |
1 (8 ounce) can sliced water chestnuts, chopped |
2 cups cooked rice (white, brown, wild, or mixture) |
1 can 98% fat-free cream of chicken soup, undiluted |
1/2 teaspoon salt (optional) |
1/2 teaspoon pepper |
1 cup crushed corn flakes |
Directions:
1. Preheat oven to 350 degrees.
2. Spray 2-quart casserole with non-stick cooking spray.
3. Mix all casserole ingredients together and spoon into casserole.
4. Bake 25-30 minutes.
5. Sprinkle cornflakes on top.
6. Spray top with non-stick cooking spray.
7. Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
8. VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
9. can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
10. Italian seasoning, or 1/2 tsp.
11. garlic powder.
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