Chicken and Rice Casserole


Chicken Casserole

Serves 6

Blue – 6 points

Purple – 4 points (if you use brown rice)

Green – 8 points

  • 2 cups cooked, diced boneless, skinless chicken breast
  • 3/4 cup light mayo
  • 1 cup celery, diced
  • 2 cups rice, cooked
  • 1 Tbsp lemon juice
  • 3 large eggs, hard boiled
  • 10.5 oz can Healthy Request Cream of Chicken soup (or homemade – recipe under "mixes" in the recipe section)
  • 1 Tbsp onion, grated
  • 1/2 tsp salt
  • 1 cup corn flakes, crushed
  • 1 Tbsp light butter, melted

  1. In a large bowl, mix all ingredients, except cornflakes and butter.

  2. Pour into a 9×13 casserole that has been sprayed with non stick spray

  3. Mix crushed cornflakes and butter. Sprinkle over casserole

  4. Bake at 375 for 25 minutes.