Crispy Chicken-and-Rice Casserole

I changed this recipe up just a little to make it more healthy. I tried to add up all of the calories, and I came up with about 290 calories per serving (give or take a few). The removal of several calories did not take away from the flavor. This is amazing and filling. It also freezes well, which helps me on those busy week nights when I don't have time to prepare supper.



I bought a few covered casserole dishes from Tuesday Morning, and they are perfect for freezing meals. I'm able to get two servings in each dish, which is perfect for husband and wife. My mom gave me this idea when she told me that her mother would send her home with several porcelain casserole dishes of chicken spaghetti for her and my dad. She would stick them in the freezer for future meals.

Ingredients:
1 cup uncooked long-grain rice
2 cups chopped cooked chicken
2 (10.5 ounce) cans low fat cream of mushroom soup
1 (8-ounce) can sliced water chestnuts, drained
1 (4-ounce) can sliced mushrooms, drained
1 cup chopped celery
3/4 cup light mayonnaise (I used the Canola mayo)
1 small onion, chopped
1/2 cup slivered almonds
1 Tablespoon lemon juice
1 teaspoon salt
1 cup crushed cornflakes cereal

Directions:
Cook rice according to package directions (omit the butter and salt). Stir together cooked rice and next 10 ingredients in a bowl. Spoon into a lightly greased 13 x 9-inch baking dish. Sprinkle evenly with cereal.

Bake at 350-degrees for 30 minutes or until golden and bubbly.

Note: Freeze casserole up to 1 month, if desired. Don't put the cornflakes on top of the casserole until it has thawed out (right before putting into the oven). Bake, covered with aluminum foil, at 350-degrees for 45 minutes. Remove foil, and bake 15 minutes more or until thoroughly heated.

Yield: Makes 8 to 10 servings

Source: Adapted from Southern Living