Summer Squash Chicken Casserole

By Totlxtc

Ingredients

• 1/2 * 1/2 cup uncooked instant rice
• 1 * 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/3 * 1/3 cup reduced-fat mayonnaise
• 1/3 * 1/3 cup fat-free milk
• 4 * 4 cups cubed cooked chicken breast
• 2 * 2 cups pattypan squash, halved
• 1 * 1 small onion, finely chopped
• 1 * 1 jar (2 ounces) diced pimientos, drained
• 1 * 1 teaspoon dried thyme
• 1/4 * 1/4 teaspoon garlic powder
• 1/4 * 1/4 teaspoon pepper
• 1/3 * 1/3 cup shredded Parmesan cheese

Preparation

Step 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.
* Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set. Yield: 6 servings.


Nutrition Facts: 1 cup equals 297 calories, 11 g fat (3 g saturated fat), 84 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber, 32 g protein. Diabetic Exchanges: 4 very lean meat, 2 fat, 1 starch.