Casseroles are so good and easy in cooler weather. Here is something that is easy and tasty.
1 can cream of mushroom soup, condensed
6 ounces neufchatel cheese, herb flavored
1/2 cup evaporated skim milk
5 each brussels sprout, cut into strips
12 ounces cooked chicken breast half
1 cup wild rice, cooked
1/2 cup celery, chopped
1/2 cup carrot, chopped
4 ounces mushrooms, canned, drained and chopped
1 each shallot, diced
1/2 cup Italian bread crumbs
2 teaspoons dried parsley
butter flavor cooking spray
1. Preheat oven to 350 degrees F. In a large bowl, whisk together cream of mushroom soup, cheese, and evaporated milk until smooth. Stir in brussels 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 over the casserole. Bake, uncovered, for 20 to 25 minutes more or until filling is bubbly and topping is golden brown. Makes 6 (1-cup) servings.
Yield: 1 cup
Notes: You can certainly make this without the chicken and add more mushrooms. If you don’t like brussels sprouts, pick a substitute!
Per Serving (excluding unknown items): 317 Calories; 15g Fat (41.3% calories from fat); 23g Protein; 24g Carbohydrate; 3g Dietary Fiber; 62mg Cholesterol; 946mg Sodium.
Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.