Chicken Artichoke Casserole with Rice
A complete lowfat meal in a casserole - chicken and rice in a creamy sauce with artichokes and water chestnuts for a little crunch.
1 1/4 cups fat free cream of celery soup
6 oz nonfat plain yogurt
15 artichoke hearts
2 cups long grain & wild rice
3 cups cooked, diced chicken breast
2 oz pimiento
2 oz lowfat cheddar cheese
1 tsp chicken bouillon
1 <span class="measurestring" title="stalk large (11"-12" long)">stalk large</span> celery
1 cup pieces or slices mushrooms
1 cup chopped onion
1 cup slices water chestnuts
4 oz light mayonnaise
1 oz flour
1 1/3 cups nonfat milk
In a saucepan, combine the flour, chicken bouillon and milk until smooth.
Bring to a boil, stirring constantly over medium heat. Cook for a few minutes, till thickened. Pour into a large bowl.
Stir in the soup, yogurt and mayonnaise; blend to smooth.
Stir in chicken, artichokes, water chestnuts, rice mix with seasoning packet, mushrooms, onion, celery, pimientos and pepper.
Place in a baking dish (9"x13"x3")coated with butter or non-stick cooking spray.
Sprinkle with a little flavored bread crumbs and lowfat cheddar cheese and bake for 60 minutes at 350 °F (175 °C).
in 1 serving of Chicken Artichoke Casserole with Rice.
, 41% carbs, 34% protein.
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