Thursday, February 12, 2009

Chicken & Rice Casserole

1- 8.8oz Pouch ready-to-serve long grain and wild rice mix
1- 15.8oz Can Great Northern Beans (rinsed and drained)
1- 10 3/4 Can Low-Sodium Cream of Chicken Soup
3 Cups Chopped Cooked Chicken (consider Rotisserie)
1 Cup Low-Fat Milk
1 Tbsp Chopped Fresh Parsley
1/4 Tsp Freshly Ground Pepper
1 Cup (4oz) Freshly Shredded Cheddar Cheese
1/4 Cup Fine, Dry Bread Crumbs
Garnish: Fresh Flat-Leaf Parsley Springs

Preheat oven to 425 degrees. Prepare rice according to package directions. Stir together beans, next 5 ingredients, and rice in a large bowl. Pour mixture into a lightly greased 11 x 7 inch baking dish. Sprinkle with cheese and breadcrumbs. Bake at 425 degrees for 15 to 18 minutes or until thoroughly heated and cheese is melted. Let stand 5 minutes before serving. Garnish, if desired.