Healthy Cream of Chicken and Mushroom Casserole

By: Keith McCaffrey, Operations Manager Somerset Medical Center

Typical chicken casserole recipes are delicious, but are usually chock of ingredients that don't belong as part of any healthy eating plan. This Healthy Cream of Chicken and Mushroom Casserole from Keith McCaffrey, Operations Manager at Somerset Medical Center shows you the greatness only found in healthy casserole recipes. Set aside about 75 minutes to make this chicken dinner.

Notes

If you enjoyed this recipe, we know you'll love our collection of 41 Heart Healthy Casserole Recipes.

Yields6 servings

Cooking Time1 hr 15 min

Cooking MethodCasserole

Ingredients

2/3 cup dry lentils
1/2 cup basmati white rice (long grain rice can also be used)
1/4 cup onion, diced
4 chicken breasts, boneless and skinless (about 1.5 pounds), each breast cut into strips
1 can (10 ounces) cream of mushroom soup
3/4 cup fat free sour cream
2 cups low sodium chicken broth
2 cups mushrooms, sliced (can use wild for earthier flavor)
1/2 cup sliced almonds, toasted in nonstick pan until golden brown
2 teaspoons fresh parsley, finely chopped (or dried)

Instructions

Preheat oven to 350 degrees F.
Combine lentils, rice, and onion and mix in the bottom of a 9 x 13-inch baking dish. Place chicken breast 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!