Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Source: Diabetic Living Magazine

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Recipe Summary test

active:
50 mins
total:
1 hr 40 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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

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

3 lean protein, 1 fat, 1 starch, 1/2 vegetable

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