Categories: entree

Ingredients

• 1 10 3/4-ounce canreduced-fat and reduced-sodium condensed cream of mushroom soup
• 1 6 1/2-ounce containerlight semi-soft cheese with garlic and herbs, softened
• 1/2 cupevaporated fat-free milk
• 1 14- to 15-ounce canbean sprouts, rinsed and drained
• 12 ouncescubed cooked chicken breast
• 1 cupcooked wild rice
• 2/3 cupthinly sliced celery
• 1/2 cupcoarsely shredded carrot
• 1 4-ounce can (drained weight)sliced mushrooms, drained
• 1 tablespoongreen onion or shallot
• 1/2 cupsoft whole wheat bread crumbs
• 2 teaspoonsdried parsley flakes or 1 tablespoon snipped fresh parsley
• Butter-flavor nonstick cooking spray

Directions

1. Preheat oven to 350 degrees F. In a large bowl, whisk together cream of mushroom soup, cheese, and evaporated milk until smooth. Stir in bean sprouts, chicken, wild rice, celery, carrot, mushrooms, and green onion. Spoon into a 2-quart casserole.

2. Bake, covered, for 30 minutes. Meanwhile, in a medium bowl, combine bread crumbs and dried parsley flakes; coat lightly with nonstick cooking spray. Toss gently; coat again with nonstick cooking spray. Sprinkle over the casserole. Bake, uncovered, for 20 to 25 minutes more or until filling is bubbly and topping is golden brown.

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