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Wednesday, August 26, 2009

*Creamy Chicken Casserole* (Diabetic)

Hello every one! How are you today? Today and tomorrow are going to be casseroles. I love casseroles, they are quick and easy. I chose this because the weather here in Portland Oregon has cooled down considerably. We can cook in the house now. I,m not sure where the salt content is coming from. I went through and tried to take out as much as I could, maybe you can figure it out. If you do, please leave me a message and tell me what you think. Well here is the recipe.


*Creamy Chicken Casserole*
Servings: 6


Casserole:

2 Cups cooked chicken, cubed

9 Oz. mixed vegetables, frozen, slightly thawed

2 Cups elbow macaroni, uncooked

1 Cup Cheddar Cheese, Low-Fat, shredded

10 3/4 Oz. condensed cream of celery soup, Low-sodium

2 Cups water

Topping:

1/2 Cup plain bread crumbs

2 Tbls. butter Or Margarine, No salt, melted


combine all casserole ingredients In large bowl; mix well. Pour into ungreased 8" square (1 1/2 qt.) baking dish. Cover tightly; refrigerate 8 hours. Heat oven to 350 degrees. In a small bowl, combine topping ingredients; mix well. Stir casserole; sprinkle topping on casserole. Bake for 45 to 55 minutes or until bubbly and golden brown. Yield: 6 servings


Per Serving: 399 Cal (31% from Fat, 25% from Protein, 44% from Carb); 27 g Protein; 13 g Tot Fat; 7 g Sat Fat; 4 g Mono Fat; 44 g Carb; 3 g Fiber; 1 g Sugar; 145 mg Calcium; 3 mg Iron; 935 mg Sodium; 64 mg Cholesterol.

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