Summer Squash Chicken Casserole
From Light & Tasty


This rich and saucy casserole features tender pattypans in a
comforting chicken and rice combination. Pair it with a salad for a
family-friendly supper to feel good about.

INGREDIENTS
1/2 cup uncooked instant rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup reduced-fat mayonnaise
1/3 cup fat-free milk
4 cups cubed cooked chicken breast
2 cups pattypan squash, halved
1 small onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/3 cup shredded Parmesan cheese

SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 30 min.
TOTAL 50 min.

DIRECTIONS

Cook rice according to package directions. In a large bowl, combine
the soup, mayonnaise and milk. Stir in the chicken, squash, onion,
pimientos, thyme, garlic powder, pepper and cooked rice.
Spoon into a 2-qt. baking dish coated with nonstick cooking
spray. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30-
40 minutes or until edges are bubbly and center is set. Yield: 6
servings.

NUTRITIONAL INFO
Nutrition Facts: 1 cup equals 297 calories, 11 g fat (3 g saturated
fat), 84 mg cholesterol, 633 mg sodium, 15 g carbohydrate, 2 g fiber,
32 g protein. Diabetic Exchanges: 4 very lean meat, 2 fat, 1 starch.