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CHICKEN BULGUR CASSEROLE

chicken casserole

Servings: 8

Ingredients:
• 2 cups cooked chicken, chunked
• 2 cups reconstituted bulgur wheat *
• 1½ cups chopped celery
• 1, 4 ounce can sliced mushrooms, drained
• 1, 8 ounce can sliced water chestnuts, drained
• 1/4 cup sliced almonds
• 3/4 cup low-fat mayonnaise
• 1, 10½ ounce can low-fat condensed cream of chicken soup
• 1 tablespoon grated onion
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• dash of pepper

Topping:
• 1 cup croutons, crushed
• paprika
 

Directions:

Preheat oven to 350°F.

*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.

Combine all ingredients. Place in 8 x 11-inch baking dish sprayed with vegetable spray. Top with crushed croutons, sprinkle with paprika and bake for 1 hour.
 

    Nutrition:
    Each serving provides approximately: 219 calories, 14 g protein, 26 g carbohydrates, 7 g fat (1 g saturated), 5 g fiber, 30 mg cholesterol, 24 mcg folate, 9 mg iron, 716 mg sodium.

     

Recipe courtesy of the Wheat Foods Council
 

 

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