Your family's favorite chicken-and-rice dish just got a whole lot easier. The creamy sauce and crunchy topping make for a great weeknight casserole.
What You Need
Original recipe yields 6 servings
2 cups chopped cooked chicken
2 cups cooked long-grain white rice
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/3 cup KRAFT Real Mayo Mayonnaise
3 hard-cooked egg s, chopped
2 green onions, sliced
1 cup corn flakes
1 Tbsp. butter or margarine, melted
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Let's Make It
Heat oven to 350°F.
Combine all ingredients except corn flakes and butter.
Spoon into 1-1/2-qt. casserole sprayed with cooking spray; top with combined remaining ingredients.
Bake 35 to 40 min. or until heated through.
Save 50 calories and 7g of fat per serving by preparing with reduced-fat reduced-sodium cream of mushroom soup and KRAFT Light Mayo Reduced Fat Mayonnaise.
Serve with a hot steamed vegetable, such as broccoli.
Prepare using chopped cooked turkey.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.