Corn flakes put the crunchy in this creamy chicken and rice casserole. Bookmark this recipe—they'll be asking for it again!
What You Need
Original recipe yields 6 servings
2 cups cooked long grain & wild rice
2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cheddar cheese soup
1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
1/4 cup finely chopped onion s
1/4 cup chopped green pepper s
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.
Serve with a hot steamed vegetable, such as broccoli.
Substitute chopped cooked turkey for the chicken.
Substitute 2 pkg. (6 oz. each) OSCAR MAYER Oven Roasted or Smoked Turkey Breast, chopped, for the 2 cups chopped cooked fresh chicken.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
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.