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Posts: 3,174
6/5/08 4:08 P

I LOVE zucchini! I'm going to have to give this one a try. I especially like the lower calories!

current weight: 152.0

252 214.5 177 139.5

102

Posts: 930
6/5/08 3:34 P

Zucchini Chicken Casserole Serve 4
From Sept. 2002 newsletter

2 1/2 cups chopped zucchini
1/2 cup chopped Onion
1 full cup (6 oz) diced Cooked Chicken Breast
1 1/2 cups cooked rice
1 (10 3/4 oz) can Healthy Request cream of Chicken Soup
1/4 cup f/f milk
3/4 cup (3 oz) shredded Kraft reduced fat Cheddar Cheese
1/8 tsp. black pepper

Preheat oven to 350 degrees. Spray and 8 x 8 baking dish with butter flavored cooking spray. In a large skillet sprayed with butter flavored cooking spray, saute zucchini and onion until tender. Stir in chicken and rice. Remove from heat. Add chicken, soup, milk, cheese and black pepper. Mix well to combine. pour mixture into prepared baking dish. Bake for 30 min. Place baking dish on a wire rack and let set for 5 min. Divide into 4 servings.

Serves 4 Each serving equals:
HE: 2 1/2/ Pr, 1 1/2 Ve, 3/4 Br, 1/2 Sl, 10 OC

164 cal, 4g fat, 15g Pr, 17g,Ca, 345mg So, 124mg Cl, 1g fiber

Diabetic: 2 1/2 Mt, 1 1/2 Ve, 1 1/2 St

HINTS: if you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

Usually 1 cup uncooked instant rice cooks to about 1 1/2 cups

ANN'S NOTES: I have made this recipe and it is very good. I also CORRECTED the nutrition but I don't know where I got the corrected cal, fat and fiber from. I looked in Oct and Nov newsletter and don't see any notes to correct. I do think the original nutrition looks low for the ingredients in the recipe.

MY Corrected nutrition: Cal 242, 6g fat, 2 g fiber
That changes W W points from 3 to 5.