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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This simple yet delicious recipe originated with my aunt and was passed on to my mom. It's great for a luncheon...or, served with salad and rolls, for supper. With three children, I need all the fast dishes I can find! Ingredients:
2-1/2 cups diced cooked chicken |
1 cup diced celery |
1 cup sliced fresh mushrooms |
1 tablespoon finely chopped onion |
1 teaspoon lemon juice |
1/2 teaspoon crushed rosemary |
1/4 teaspoon pepper |
1 can (8 ounces) sliced water chestnuts, drained |
2 cups cooked long grain rice |
3/4 cup reduced-fat mayonnaise |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
Directions:
1. In a large bowl, combine the first nine ingredients. Combine mayonnaise and soup; toss with chicken mixture. Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30 minutes. Yield: 6 servings.
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