If you like the flavors found in a Thai restaurant, then I think you will like this dish!
1 (10 3/4 ounce) can Healthy Request Cream of Chicken Soup 1/2 cup Kraft fat free mayonnaise 1/4 cup Peter Pan reduced fat peanut butter 1 tablespoon lemon juice Full 1 1/2 cups (9 ounces) dice cooked chicken breast 1 1/2 cups hot cooked rice 1 cup chopped celery 1/2 cup chopped onion 1/4 cup (1 ounce) chopped dry roasted peanuts
Spray an 8 by 8 inch glass baking dish with butter flavored cooking spray. In a large bowl, combine chicken soup, mayonnaise, peanut butter and lemon juice. Add chicken, rice, celery, onion and peanuts. Mix gently to combine. Pour mixture into prepared baking dish. Cook on MEDIUM (0% poser) for 10 minutes, turning after 5 minutes. Let set 5 minutes before serving. Divide into 6 servings.
HINTS: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli. 2. 1 cup uncooked instant rice cooks to about 1 1/2 cups.
Serves 6 - Each serving equals: HE: 2 1/3 Pr, 1 Fa, 1/2 Br, 1/2 Ve, 1/2 Sl, 3 OC ********** 264 Calories, 8 gm Fa, 19 gm Pr, 29 gm Ca, 452 mg So, 20 mg Cl, 2 gm Fi ********** DIABETIC: 2 Mt, 1 St/Ca, 1 Fa, 1/2 Ve
Healthy Exchanges Newsletter, Vol IX, Issue 2 - February 2000, pg 7 Joanna M Lund
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