INGREDIENTS
Butter flavor nonstick cooking spray
1 can (10 .75 OZ) condensed cream of mushroom soup,
(low fat and low sodium)
1 (6.5 oz) container light semi soft cheese with
garlic and herbs, softened
1/2 cup canned evaporated milk, fat free
1 can (14 to 15 oz) bean sprouts, drained
12 oz cooked chicken breast, cubed
1 cup cooked wild rice
2/3 cup celery, sliced thin
1/2 cup coarsely shredded carrots
1 can (4 oz) sliced mushrooms, drained
1 tbsp green onions, sliced
1/2 cup soft whole wheat bread crumbs
2 tsp dried parsley flakes or 1 tbsp snipped fresh parsley
DIRECTIONS
1. Preheat oven to 350 F. In a large bowl whisk together cream of mushroom soup, cheese, and evaporated milk until smooth.
Stir in bean sprouts, chicken, wild rice, celery, carrot, mushrooms and green onion. Spoon into a 2 quart casserole.
2. Bake covered for 30 minutes. 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 bread crumb mixture over the casserole. Bake uncovered for 20 to 25 minutes more or until filling is bubbly and topping is golden brown.
Yield: 6 (1 cup) Servings
Nutritional Information
Weight Watchers PointsPlus+=(6) per serving.
Calories258
Total Fat (g)8
Saturated Fat (g)4
Cholesterol (mg)71
Sodium (mg)576
Carbohydrate (g)20
Fiber (g)2
Protein (g)26