Summer Squash Chicken Casserole

• 1/2 cup uncooked instant rice
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/3 cup reduced-fat mayonnaise
• 1/3 cup fat-free milk
• 4 cups cubed cooked chicken breast
• 2 cups pattypan squash, halved
• 1 small onion, finely chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/3 cup shredded Parmesan cheese

1. Cook rice according to package directions. In a large bowl, combine the soup, mayonnaise and milk. Stir in the chicken, squash, onion, pimientos, thyme, garlic powder, pepper and cooked rice.
2. Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350u0b0 for 30-40 minutes or until edges are bubbly and center is set.

rice, condensed cream, mayonnaise, milk, chicken breast, pattypan squash, onion, pimientos, thyme, garlic, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/summer-squash-chicken-casserole/ (may not work)