Cream of Chicken & Mushroom Casserole
| Servings |
servings
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Ingredients
- 2/3 cup pearled barley dry (or use barley groats, increasing the cooking time to about 90 minutes total)
- 1/2 cup basmati white rice (or long grain rice)
- 1 pkg. dry onion soup mix (like Lipton's)
- 4 chicken breasts boneless and skinless (about 1.6 lbs.) cut into 2" strips
- 1 can cream of mushroom soup condensed (Healthy Request)
- 3/4 cup fat-free sour cream (or light sour cream)
- 2 cups chicken broth low-sodium
- 2 cups mushroom slices raw
- 1/2 cup sliced almonds toasted in nonstick pan until golden brown
- 2 tsp. fresh parsley finely chopped (or 1 tsp. parsley flakes)
Ingredients
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Instructions
- Preheat oven to 350°. Combine barley, rice and onion soup mix in the bottom of a 9 x 13 inch baking dish. Place chicken strips evenly on top of the mixture.
- In medium bowl, combine condensed cream of mushroom soup, fat-free sour cream, chicken broth and sliced mushrooms. Spread on top of the chicken and barley mixture. Cover pan with foil and bake for 1 hour.
- Remove foil, sprinkle almonds and parsley over the top and bake 15 minutes more. Serve hot.
Recipe Notes
400 Calorie Meal
Enjoy one serving of chicken and a tall glass of unsweetened iced tea.
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