Sunday, November 15, 2009

Chicken & Rice Casserole

2 cups cooked chicken
2 cups cooked brown rice
1 cup slivered almonds (for added flavor, toast the almonds)
2 cups chopped celery
1 1/2 cup olive oil mayonnaise
1 can Health Valley Cream of Chicken Soup (you can find this at your local health food store)
1/2 onion, diced
1 tsp sea salt
1 cup evaporated milk

Preheat oven to 375 degrees. Cut chicken into small pieces. Mix all the ingredients together. Place in a 9x13 pan, top with shredded cheese and cook for 30 minutes.

*Optional - add steamed broccoli or spinach to the mix.

1 comment:

jossdboss said...

Hey Wendy I just tryed your QUINOA DESSERT idea and LOVE LOVE LOVED it.. I posted it on my BLog, I hope you don't mind.. I cant wait to try out your CHICKEN AND RICE CASSEROLE.. Sounds Delicious.. I think I'm going to try it out tonight.. Thanks for all your help as-well. I appreciate your advice and for taking the TIME to get back with me.. Thanks AGain.. I will keep you posted on how the changes work out..