2 cooked chicken breasts, shredded
1 cup celery
1 cup minute brown rice, cooked according to pkg directions
1 can low-fat cream of chicken soup
1 tbsp lemon juice
1 tbsp minced onion
3/4 cup olive oil mayonnaise
Preheat oven to 350 degrees.
Mix the above ingredients together until well combined. Spread mixture in a casserole dish that has been sprayed with nonstick cooking spray.
1/2 cup slightly crushed corn flakes
3/4 cup slivered almonds
1/3 cup butter, melted
Combine the corn flakes and almonds; stir in the melted butter. Sprinkle mixture over the top of the casserole.
Bake at 350 degrees for 45 to 60 minutes until the casserole is bubbly and the topping is lightly browned.
Note: By using brown rice and almonds with the chicken in this casserole, it becomes more diabetic-friendly. To make it even more diabetic friendly substitute cauliflower rice. Avoid using white rice and do not replace mayonnaise with salad dressing as it has added sugar.
1 cup minute brown rice, cooked according to pkg directions
1 can low-fat cream of chicken soup
1 tbsp lemon juice
1 tbsp minced onion
3/4 cup olive oil mayonnaise
Preheat oven to 350 degrees.
Mix the above ingredients together until well combined. Spread mixture in a casserole dish that has been sprayed with nonstick cooking spray.
1/2 cup slightly crushed corn flakes
3/4 cup slivered almonds
1/3 cup butter, melted
Combine the corn flakes and almonds; stir in the melted butter. Sprinkle mixture over the top of the casserole.
Bake at 350 degrees for 45 to 60 minutes until the casserole is bubbly and the topping is lightly browned.
Note: By using brown rice and almonds with the chicken in this casserole, it becomes more diabetic-friendly. To make it even more diabetic friendly substitute cauliflower rice. Avoid using white rice and do not replace mayonnaise with salad dressing as it has added sugar.
Note: File Photo
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