Nonstick butter flavor cooking spray
1 ( 10 3/4 oz) can reduced fat & reduced sodium,
condensed cream of mushroom soup
1 (6 1/2 oz) tub light semi soft cheese
with garlic and herbs, softened
1/2 cup canned evaporated fat free milk
1 (14 1/2 oz) can bean sprouts, rinsed and drained
3/4 lb cubed cooked chicken breast
1 cup cooked wild rice
2/3 cup thinly sliced celery
1/2 cup coarsely shredded carrots
1 (4 oz) can sliced mushrooms, drained
1 tbsp green onion, chopped
1/2 cup soft whole wheat bread crumbs
2 tsp dried parsley flakes
Directions:
1. Preheat oven to 350 F. In a large bowl, whisk together soup, cheese and evaporated milk until smooth.
Stir in bean sprouts, chicken, wild rice, celery, carrots, mushrooms and green onion. Spoon into a 2 quart casserole. Place in oven and bake, covered for 30 minutes.
2. Meanwhile, in a medium bowl combine bread crumbs and dried parsley flakes; coat lightly with nonstick cooking spray. Toss gently; coat again with nonstick cooking spray. Sprinkle over the casserole. Bake, uncovered, for 20 to 25 minutes more or until filling is bubbly and topping is golden brown.
Yield: 6 Servings Serving Size: 1 Cup
Weight Watchers Points Plus+ = 6 Per Serving.
Nutrition Information:
Calories 258, Carbs 20 g, Fat 8 g, Fiber 2 g, Protein 26 g
0 comments: