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Chicken and Wild Rice Casserole

kept byShirleyH

1 10 3/4-ounce can

reduced-fat and reduced-sodium condensed cream of mushroom soup

1 6 1/2-ounce container

light semi-soft cheese with garlic and herbs, softened

1/2 cup

evaporated fat-free milk

1 14- to 15-ounce can

bean sprouts, rinsed and drained

12 ounces

cubed cooked chicken breast

see savings

1 cup cooked wild rice

2/3 cup thinly sliced celery

1/2 cup coarsely shredded carrot

1 4-ounce can (drained weight) sliced mushrooms, drained

1 tablespoon green onion or shallot

1/2 cup soft whole wheat bread crumbs

2 teaspoons dried parsley flakes or 1 tablespoon snipped fresh parsley

Butter-flavor nonstick cooking spray



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