Chicken Artichoke Casserole with Rice

Ingredients

• 2 oz lowfat cheddar cheese
• 1 stalk large celery
• 1 cup pieces or slices mushrooms
• 1 cup chopped onion
• 4 oz light mayonnaise
• 1 1/3 cups nonfat milk
• 1 tsp chicken bouillon
• 3 cups cooked, diced chicken breast
• 1 cup slices water chestnuts
• 15 artichoke hearts
• 2 cups long grain & wild rice
• 1 1/4 cups fat free cream of celery soup
• 6 oz nonfat plain yogurt
• 1 oz flour
• 2 oz pimiento

Directions

1. In a saucepan, combine the flour, chicken bouillon and milk until smooth.
2. Bring to a boil, stirring constantly over medium heat. Cook for a few minutes, till thickened. Pour into a large bowl.
3. Stir in the soup, yogurt and mayonnaise; blend to smooth.
4. Stir in chicken, artichokes, water chestnuts, rice mix with seasoning packet, mushrooms, onion, celery, pimientos and pepper.
5. Place in a baking dish (9"x13"x3")coated with butter or non-stick cooking spray.
6. Sprinkle with a little flavored bread crumbs and lowfat cheddar cheese and bake for 60 minutes at 350 °F (175 °C).