I used a 3 lb rotisserie chicken from the store to reduce the prep-time for this recipe. I served this casserole with asparagus. This casserole has only 300 calories and 10.4 g of fat per serving. It is also a good source of protein and potassium - and it is yummy!
5 cups diced cooked chicken
1 (8 oz) pkg Cremini Mushroom slices (cut slices in half)
2 pkgs. (6 oz each) Uncle Ben's Long Grain and Wild Rice Original Recipe
2 cans (10.75 oz each) cream of celery soup (don't substitute a different flavor)
1 cup Miracle Whip salad dressing (don't use mayonnaise)
1 can (8 oz) sliced water chestnuts, drained
1 jar (4 oz) sliced pimiento peppers, drained
1 package (9 oz) frozen French-cut green beans, thawed and drained
2 cups low-sodium chicken broth
1/2 cup grated Parmesan cheese
Pre-heat oven to 400 degrees.
Combine the chicken, rice with its seasonings, celery soup, salad dressing, water chestnuts, pimientos, green beans and chicken broth in a large bowl.
Transfer the mixture to a 9 x 13 (3- quart) glass or ceramic baking dish and top with the Parmesan cheese. Cover the baking dish with aluminum foil.
Bake the casserole until it is bubbling and the rice has cooked, 30 - 45 minutes. Let cool 5 minutes, then serve.
This casserole freezes well, either baked or unbaked, and it can be doubled or tripled for feeding a crowd. If you freeze it unbaked, don't add the Parmesan cheese. Sprinkle it on before baking.
Source: The Dinner Doctor - Anne Byrn
(My recipe is a modified version of the original recipe from The Dinner Doctor)