Summer Squash Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This rich and saucy casserole features tender pattypans in a comforting chicken and rice combination. Pair it with a salad for a family-friendly supper to feel good about. Ingredients:
1/2 cup uncooked minute® white rice |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/3 cup reduced-fat mayonnaise |
1/3 cup fat-free milk |
4 cups cubed cooked chicken breast |
2 cups pattypan squash, halved |
1 small onion, finely chopped |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon dried thyme |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
1/3 cup shredded parmesan cheese |
Directions:
1. Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice.
2. Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set. Yield: 6 servings.
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