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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is ideal for using up leftover cooked chicken or turkey. Just chop it up and mix it in with the cottage cheese. For a vegetarian meal, substitute low-fat cream of mushroom or celery soup for the cream of chicken soup. Ingredients:
1 quart nonfat cottage cheese |
1 cup liquid egg substitute |
2 large egg whites, lightly beaten |
1 (10 3/4 ounce) can low-fat condensed cream of chicken soup |
5 cups cheerios toasted oat cereal |
1 large onion, diced (2 cups) |
1/3 cup shelled walnuts, chopped and toasted |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat the oven to 350 degrees F.
2. Spray a 9 x 13 in baking dish with nonstick vegetable spray and set aside.
3. Combine the cottage cheese, egg substitute, egg whites, and soup in a large bowl and mix well.
4. Stir in the remaining ingredients and spoon into the prepared baking dish.
5. Bake in the preheated oven for 1 hour.
6. Remove from the oven and allow to cool for 10 minutes before serving.
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