Name: Summer Squash Chicken Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Summer Squash Chicken Casserole

1. 1/2 cup uncooked instant rice -

2. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

3. 1/3 cup reduced-fat mayonnaise -

4. 1/3 cup fat-free milk -

5. 4 cups cubed cooked chicken breast -

6. 2 cups pattypan squash, halved -

7. 1 small onion, finely chopped -

8. 1 jar (2 ounces) diced pimientos, drained -

9. 1 teaspoon dried thyme -

10. 1/4 teaspoon garlic powder -

11. 1/4 teaspoon pepper -

12. 1/3 cup shredded Parmesan cheese -

How to cook deliciously - Summer Squash Chicken Casserole

1. Stage

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.

2. Stage

Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.