Ingredients:
2 -3 cups cooked chicken, chopped
1/2 cup chopped celery
2 tablespoons chopped onions
1/2 cup low-fat mayonnaise or 1/2 cup mayonnaise
1/2 cup low-fat sour cream or 1/2 cup sour cream
1/4 cup egg substitute or 1 whole eggs
1 (8 ounce) cans sliced water chestnuts, chopped
2 cups cooked rice ( white, brown, wild, or mixture)
1 can 98% fat-free cream of chicken soup, undiluted
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
1 cup crushed corn flakes
Directions:
Preheat oven to 350 degrees.
Spray 2-quart casserole with non-stick cooking spray.
Mix all casserole ingredients together and spoon into casserole.
Bake 25-30 minutes.
Sprinkle cornflakes on top.
Spray top with non-stick cooking spray.
Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
Italian seasoning, or 1/2 tsp.
garlic powder.
Servings: Serve
Time preparation: 15 min.
Time total: 60 min.