Entrees : Poultry Last Updated: Jul 30th, 2009 - 09:37:25 Chicken & Brown Rice Casserole By Sandra Woodruff  Printer friendly page Yield: 5 servings 2 cups sliced fresh mushrooms 3/4 cup chopped yellow onion 3 cups cooked brown rice 10 3/4-ounce can condensed light cream of mushroom soup 1/4 cup plus 1 tablespoon grated Parmesan cheese 2 cups diced cooked chicken breast olive oil cooking spray 1. Preheat the oven to 350 degrees F. 2. Coat a large skillet with cooking spray and place over medium heat. Add the mushrooms and onion, cover and cook for about 5 minutes, or until the vegetables are tender.  Remove the skillet from the heat and stir in the rice, undiluted soup, chicken, and 2 tablespoons of the Parmesan cheese. 3. Coat a 2-quart casserole dish with cooking spray and spread the rice mixture evenly in the dish. Sprinkle the remaining Parmesan cheese over the top and spray the top lightly with the cooking spray. 4. Bake uncovered for about 25 minutes, or until heated through and bubbly around the edges. Remove from the oven and let sit for 5 minutes. Serve hot. Nutritional Facts (per 1 1/4-cup serving) Calories: 302     Carbohydrates: 35 g     Fiber: 3 g    Fat: 6.3 g    Sat fat: 2.5 g Cholesterol: 58 mg    Protein: 25 g     Sodium: 402 mg     Calcium: 162 mg    GI rating: moderate Diabetic exchanges: 2 lean meat, 2 starch © Copyright 2005 by eatsmarttoday.com Top of Page