Chicken Rice Casserole

By mrsjorn

about 8 oz per serving

basic nutritional values
calories 285, total fat 7gm, cholesterol 30mg, sodium 485mg, total carb 41gm, fiber 1gm, sugars 3gm, protein 13gm

Ingredients

• 2 cups uncooked long grain rice
• 4 cups low sodium, fat free chicken broth
• 2 cups diced celery
• 1 Tbsp canola oil
• 10 3/4 oz can lower sodium, lower fat cream of mushroom soup
• 1 1/4 cups low fat mayonnaise
• 2 Tbsp chopped onion
• 2 cups cooked, cubed chicken
• 1 cup crushed cornflakes
• 1 Tbsp no trans-fat tub margarine, melted

Details

Servings 10
Preparation time 20mins
Cooking time 65mins

Preparation

Step 1

1. In a large saucepan, cook rice in chicken broth, covered, for about 20 minutes over low heat
2. While rice is cooking, saute celery in oil in skillet
3. When rice is tender, add celery, soup, mayonnaise, onion, and chicken to rice. Mix gently.
4. Spoon mixture into greased casserole dish
5. Mix crushed cornflakes and melted margarine together in small bowl
6. scatter cornflake mixture on top
7. Bake, covered at 350 for 30 minutes