Two Diabetic Friendly Comfort Food Recipes: Economical and Tasty Chicken Casseroles
By: Linda Wilson
COLORFUL CHICKEN RICE CASSEROLE
- 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/2 cup small-curd cottage cheese
- 1 pkg (3 oz) low-fat cream cheese, cubed
- 3 cups cubed cooked chicken
- 3 cups cooked brown rice
- 1 1/2 cups (6 oz) shredded Monterey Jack cheese
- 1 can (4 oz) chopped green chilies
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1/8 tsp garlic powder
- 1/2 to 3/4 cup crushed corn chips
- 2 cups shredded lettuce
- 2 medium tomatoes, chopped
In a blender or food processor, combine the soup, sour cream, cottage cheese, and cream cheese; cover and process until smooth. Transfer to a large mixing bowl. Stir in the chicken, rice, cheese, chilies, olives, and garlic salt. Spray a 2-quart baking dish with nonstick cooking spray. Transfer mixture into prepared dish. Bake, uncovered, for 25 to 30 minutes, or until bubbly, at 350 degrees. Remove from oven and just before serving, sprinkle top with corn chips, lettuce and tomatoes in that order.
Yield 6 to 8 servings.
CHICKEN AND HAM CASSEROLE
- 1 pkg (6 oz) long grain and wild rice mix
- 2 cups cubed cooked chicken
- 1 cup cubed fully cooked ham
- 1 can (10 3/4 oz) low-sodium cream of chicken soup, undiluted
- 1 can (12 oz) evaporated skim milk
- 1 cup shredded Colby or Cheddar cheese
- 1/8 tsp pepper
- 1/4 cup grated Parmesan cheese
Cook rice mix according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine the soup, milk, cheese, and pepper; pour over chicken mixture. Sprinkle with the Parmesan. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly.
Serves 6
Enjoy!
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