Wednesday, February 25th 2009, 10:58 am
Directions:
1. In a large bowl, combine chicken, celery, onion, almonds, soup, rice, lemon juice, salt and pepper.
2. In a small bowl beat mayonnaise and water together until smooth. Pour over chicken mixture and stir well. Gently fold in the egg substitute.
3. Spoon into greased 2-quart, shallow casserole dish. Cover and refrigerate for 8 hours.
4. Bake at 450 degrees for 10-15 minutes and sprinkle with crushed potato chips and cheese. Bake and additional 5 minutes.
Yield: 8 servings
Nutrition information per serving: 222 calories (27% from fat), 6.6g fat, 1.9g saturated fat, 21g protein, 18g carbohydrate, 52mg cholesterol, 2.1g dietary fiber, 529mg sodium
Exchanges per serving: 1 starch, 2 lean meat, 1 fat
Source: Adapted recipe by Jennifer Parham, RD, LD St. John Medical Center
February 25th, 2009
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