Follow Us on Facebook

Get updates from FaveHealthyRecipes.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(1)

Healthy Cream of Chicken and Mushroom Casserole

By: Keith McCaffrey, Operations Manager Somerset Medical Center

Rate This Article

Comment On This Article

Healthy Cream of Chicken and Mushroom Casserole
This image courtesy of Keith McCaffrey

Typical chicken casserole recipes are delicious, but are usually chock of ingredients that don't belong as part of any healthy eating plan. This Healthy Cream of Chicken and Mushroom Casserole from Keith McCaffrey, Operations Manager at Somerset Medical Center shows you the greatness only found in healthy casserole recipes. Set aside about 75 minutes to make this chicken dinner.

Yields: 6 servings

Cooking Time: 1 hr 15 min

Ingredients
  • 2/3 cup dry lentils
  • 1/2 cup basmati white rice (long grain rice can also be used)
  • 1/4 cup onion, diced
  • 4 chicken breasts, boneless and skinless (about 1.5 pounds), each breast cut into strips
  • 1 can (10 ounces) cream of mushroom soup
  • 3/4 cup fat free sour cream
  • 2 cups low sodium chicken broth
  • 2 cups mushrooms, sliced (can use wild for earthier flavor)
  • 1/2 cup sliced almonds, toasted in nonstick pan until golden brown
  • 2 teaspoons fresh parsley, finely chopped (or dried)
Instructions
  1. Preheat oven to 350 degrees F.
     
  2. Combine lentils, rice, and onion and mix in the bottom of a 9 x 13-inch baking dish. Place chicken breast strips evenly on top of the mixture.
     
  3. In medium bowl, combine condensed cream of mushroom soup, fat-free sour cream, chicken broth, and sliced mushrooms. Spread on top of the chicken and barley mixture. Cover pan with foil and bake for 1 hour.
     
  4. Remove foil, sprinkle almonds and parsley over the top, and bake 15 minutes more. Serve hot!
Nutritional Information

Per serving:

343 calories
26g protein
42g carbohydrates
7.8g fat,
1.5g saturated fat
52mg cholesterol
5g fiber
358mg sodium
Calories from fat: 21 percent

Newsletter Signup

Free Newsletter!

Subscribe to our newsletter dedicated to providing the very best healthy meal ideas, cooking tips, healthy recipes & special offers.

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.favehealthyrecipes.com

...