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Chicken Amandine Casserole

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Servings 4
Calories 799 kcal

Nutrition

Calories: 799 kcalCarbohydrates: 49 gProtein: 52 gFat: 58 gSaturated Fat: 23 gCholesterol: 145 mgSodium: 1020 mgFiber: 8 gSugar: 13 gVitamin A: 16.05 IUCalcium: 292 mgIron: 13 mg

Ingredients
  

  • 3 cups cubed cooked chicken
  • 10 ¾ oz low-fat condensed cream of chicken soup
  • 2/3 cup non-fat mayonnaise
  • ½ cup non-fat sour cream
  • 4 oz canned white mushroom sliced
  • 8 oz water chestnut drained and diced
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
  • 2/3 cup shredded low-fat Swiss cheese
  • ½ cup slivered almond
  • 1/2 cup toasted spelt flakes
  • 3 tbsp canola margarine softened

Instructions 

  • Preheat the oven to 375°F.
  • Place all of the casserole ingredients in a 3-quart saucepan, and cook over medium heat for about 10 minutes, or until the mixture is hot and bubbly. Transfer the mixture to an ungreased 3-quart casserole.
  • Combine the topping ingredients in a 2-quart bowl. Spoon the mixture over the chicken mixture, and pat it with your hands until it is firmly packed. Bake for about 30 minutes, or until the topping is nicely browned. Serve immediately.
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