Chicken Bulgur Casserole
Courtesy of Wheat Foods Council
Servings: 8
Prep Time: n/a
Cook Time: 1 Hr. 30 Min.
Prep Time: n/a
Cook Time: 1 Hr. 30 Min.
What you need:
* 2 c. cooked chicken, chunked
* 2 c. reconstituted bulgur wheat**
* 1 1/2 c. chopped celery
* 4 oz. can sliced mushrooms, drained
* 8 oz. can sliced water chestnuts, drained
* 1/4 c. sliced almonds
* 3/4 c. lowfat mayonnaise
* 10 1/2 oz. can lowfat condensed cream of chicken soup
* 1 Tbsp. grated onion
* 1 Tbsp. lemon juice
* 1/4 tsp. salt
* dash of pepper
TOPPING:
* 1 c. croutons
* crushed paprika
* 2 c. reconstituted bulgur wheat**
* 1 1/2 c. chopped celery
* 4 oz. can sliced mushrooms, drained
* 8 oz. can sliced water chestnuts, drained
* 1/4 c. sliced almonds
* 3/4 c. lowfat mayonnaise
* 10 1/2 oz. can lowfat condensed cream of chicken soup
* 1 Tbsp. grated onion
* 1 Tbsp. lemon juice
* 1/4 tsp. salt
* dash of pepper
TOPPING:
* 1 c. croutons
* crushed paprika
What to do:
** To reconstitute bulgur wheat, add 1 cup dry bulgur to 1 3/4 cups boiling water. Stir, cover, reduce to low and let simmer for 20 minutes. Let stand covered 5 to 10 minutes before using. Or, instead of cooking, add bulgur to boiling water and let stand covered for at least 30 minutes.
1. Preheat oven to 350°F.
2. Combine all ingredients. Place in 8 x 11-in. baking dish sprayed with vegetable spray. Top with crushed croutons, sprinkle with paprika and bake for 1 hour.
1. Preheat oven to 350°F.
2. Combine all ingredients. Place in 8 x 11-in. baking dish sprayed with vegetable spray. Top with crushed croutons, sprinkle with paprika and bake for 1 hour.
Nutritional information:
Calories: 219; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 26g; Fiber: 5g; Protein: 14g; Sodium: 716mg;