Chicken Artichoke Casserole with Rice

Ingredients

• 15 artichoke heartsNutrition
• 2 cups long grain & wild riceNutrition
• 1 1/4 cups fat free cream of celery soupNutrition
• 6 oz nonfat plain yogurtNutrition
• 3 cups cooked, diced chicken breastNutrition
• 2 oz pimientoNutrition
• 2 oz lowfat cheddar cheeseNutrition
• 1 tsp chicken bouillonNutrition
• 1 stalk large celeryNutrition
• 1 cup pieces or slices mushroomsNutrition
• 1 cup chopped onionNutrition
• 1 cup slices water chestnutsNutrition
• 1 oz flourNutrition
• 4 oz light mayonnaiseNutrition
• 1 1/3 cups nonfat milkNutrition

Directions

1. 1In a saucepan, combine the flour, chicken bouillon and milk until smooth.
2. 2Bring to a boil, stirring constantly over medium heat. Cook for a few minutes, till thickened. Pour into a large bowl.
3. 3Stir in the soup, yogurt and mayonnaise; blend to smooth.
4. 4Stir in chicken, artichokes, water chestnuts, rice mix with seasoning packet, mushrooms, onion, celery, pimientos and pepper.
5. 5Place in a baking dish (9"x13"x3")coated with butter or non-stick cooking spray.
6. 6Sprinkle with a little flavored bread crumbs and lowfat cheddar cheese and bake for 60 minutes at 350 °F (175 °C).

Nutrition per serving

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