Creamy Chicken-and-Rice Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We lightened this dish by using fat-free soup and sour cream instead of regular and by replacing lots of regular Cheddar with a smaller portion of reduced-fat Cheddar. Ingredients:
1 (5-ounce) package long-grain and wild rice mix |
1 teaspoon salt-free herb-and-spice seasoning |
4 (6-ounce) skinned and boned chicken breast halves, cut into small pieces |
vegetable cooking spray |
1 small sweet onion, chopped |
1 (10 3/4-ounce) can fat-free cream of mushroom soup, undiluted |
1 (8-ounce) can sliced water chestnuts, drained |
1 (8-ounce) container nonfat sour cream |
1 (7-ounce) jar roasted red bell peppers, drained and chopped |
1/2 teaspoon pepper |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese |
Directions:
1. Cook rice mix according to package directions, omitting fat.
2. Sprinkle seasoning evenly over chicken pieces.
3. Cook chicken in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until chicken is done, stirring often.
4. Stir together chicken, rice, onion, and next 5 ingredients in a bowl. Spoon into an 11- x 7-inch baking dish coated with cooking spray. Sprinkle with cheese.
5. Bake at 350° for 30 minutes or until bubbly around edges.
6. Note: For testing purposes, we used Mrs. Dash salt-free herb-and-spice seasoning.
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