Light Chicken & Rice Casserole
Source of Recipe
List of Ingredients
1/2 lb. green beans, trimmed & cut into 1-in. pieces
2 t. olive oil
1 (8 oz.) pkg. Cremini mushrooms, sliced
1 med. onion, sliced
1 red bell pepper, thinly sliced
1 can fat-free cream of mushroom soup
3/4 c. low fat milk
2 c. cooked, cubed chicken
1 (8.8 oz.) pkg. long grain & wild rice, cooked
1/2 t. salt
1/2 c. French fried onions
Preheat oven to 350°. Spray a 1-½ quart baking dish with nonstick spray. Bring a large saucepan of lightly salted water to a boil. Add green beans; return to a boil and cook until just crisp-tender, 3-4 minutes. Drain.
Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and red bell pepper. Cook, stirring occasionally, until lightly browned, 6-8 minutes.
Whisk together the soup and milk in a small bowl. Add the soup mixture to the mushroom mixture, stirring until the mixture comes to a boil. Remove from the heat. Stir in the beans, cooked chicken, rice, and salt. Spoon into baking dish. Sprinkle the fried onions over the casserole and bake, uncovered, until the casserole is bubbly and the top is golden, 20-25 minutes.