Crunchy Chicken Casserole

• CASSEROLE
• 2 -3 cups cooked chicken, chopped
• 1/2 cup chopped celery
• 2 tablespoons chopped onions
• 1/2 cup low-fat mayonnaise or 1/2 cup mayonnaise
• 1/2 cup low-fat sour cream or 1/2 cup sour cream
• 1/4 cup egg substitute or 1 whole egg
• 1 (8 ounce) can sliced water chestnuts, chopped
• 2 cups cooked rice (white, brown, wild, or mixture)
• 1 can 98% fat-free cream of chicken soup, undiluted
• 1/2 teaspoon salt (optional)
• 1/2 teaspoon pepper
• TOPPING
• 1 cup crushed corn flakes

1. Preheat oven to 350 degrees.
2. Spray 2-quart casserole with non-stick cooking spray.
3. Mix all casserole ingredients together and spoon into casserole.
4. Bake 25-30 minutes.
5. Sprinkle cornflakes on top.
6. Spray top with non-stick cooking spray.
7. Return casserole to oven and cook an additional 10-15 minutes until casserole is bubbling hot and topping is lightly browned.
8. VARIATIONS: Add any of the following to the casserole before baking: 16 oz.
9. can peas and carrots, 4 ounce jar sliced mushrooms, 1/4 cup diced red bell pepper, 2 tsp, basil, 2 tsp.
10. Italian seasoning, or 1/2 tsp.
11. garlic powder.

chicken, celery, onions, lowfat mayonnaise, lowfat sour cream, egg substitute, water chestnuts, rice, cream of chicken soup, salt, pepper, topping, corn flakes

Taken from www.food.com/recipe/crunchy-chicken-casserole-57273 (may not work)