Reduced-fat soup, semi-soft cheese and fat-free milk make this classic casserole recipe low in fat and calories. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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. Cover with foil and bake 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 over the casserole. Bake, uncovered, for 20 to 25 minutes more or until filling is bubbly and topping is golden brown.

Nutrition Facts

258 calories; 4 g total fat; 4 g saturated fat; 71 mg cholesterol; 576 mg sodium. 20 g carbohydrates; 2 g fiber; 26 g protein;

Reviews (1)

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1 Ratings
  • 5 star values: 0
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Rating: 3 stars
It tasted pretty good but the consistency with the bean sprouts was strange... Actually a little gross when you served it. It looked like tapeworms. Maybe it would be good to chop up the bean sprouts before adding them to the mixture! Read More