Chicken Souffle
Posted by Trish | Under Dinner, Downlow, Poultry Saturday Mar 29, 2008
8 servings
Cal 228, Fat 3g, Pro 11g, Carb 39g, Chol 80mg, Sod 726mg.
| 2 c. chicken breast strips, cooked & cubed | 1½ c. long-grain white rice, cooked | |
| 3 whole hard-boiled eggs, chopped | ½ c. onions, chopped | |
| ¼ tsp salt | 10¾ oz. low-fat cream of mushroom soup | |
| ¾ c. fat-free mayonnaise | 1 c. Rice Krispies cereal |
1. Preheat oven to 375°F.
2. Spray a 2 qt. casserole dish with non-stick cooking spray & set aside.
3. Combine chicken, rice, eggs, onions, & salt in a medium mixing bowl. Mix well.
4. Fold in mushroom soup & mayonnaise. Mix well.
5. Spoon & spread mixture evenly into prepared dish.
6. Sprinkle Rice Krispies over top.
7. Bake for 45 minutes.
