Healthy Cream of Chicken and Mushroom Casserole
By: Keith McCaffrey, Operations Manager Somerset Medical Center
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.
Notes
If you enjoyed this recipe, we know you'll love our collection of 41 Heart Healthy Casserole Recipes.
Yields6 servings
Cooking Time1 hr 15 min
Cooking MethodCasserole
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 cup low sodium chicken broth
- 2 cup mushrooms, sliced (can use wild for earthier flavor)
- 1/2 cup sliced almonds, toasted in nonstick pan until golden brown
- 2 teaspoon fresh parsley, finely chopped (or dried)
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Remove foil, sprinkle almonds and parsley over the top, and bake 15 minutes more. Serve hot!