WELCOME TO DIABETIC ENJOYING FOOD

I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.

Monday, October 21, 2013

CHICKEN AND RICE BAKE

2 tbsp butter
2 pkg (10-oz each) frozen Steamfresh Brown and Wild Rice w/Broccoli and Carrots
1 large onion, diced
3 cups chopped, cooked chicken
1 can (14-oz) chicken broth
1 can (14-oz) cream of chicken soup with herbs
1 carton (8-oz) sour cream
1 can (8-oz) diced water chestnuts, drained
1/4 tsp freshly ground black pepper
3/4 cup sliced almonds

Preheat oven to 400 degrees.
Lightly grease a 9 x 13 x 2-inch baking dish or pan; set aside.

Melt the butter in a large nonstick skillet over medium heat; add the onion and saute until tender.

In a large mixing bowl stir together the rice mixes, chicken, broth, soup, sour cream, water chestnuts, and the sauteed onion.  Spoon mixture into the prepared casserole or baking pan.  Sprinkle the almonds over the top of the casserole.

Bake at 400 degrees for approximately 30 minutes until the casserole is bubbly and the almonds are browned.

Allow casserole to set for 10 minutes before serving.