Chicken Bulgur Casserole
Courtesy of Wheat Foods Council 8 Servings • 1 Hr. 30 Min. Cook Time| Ingredients |
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| 2 c. cooked chicken, chunked |
| 2 c. reconstituted bulgur wheat* |
| 1 1/2 c. chopped celery |
| 4 oz. can sliced mushrooms, drained |
| 8 oz. can sliced water chestnuts, drained |
| 1/4 c. sliced almonds |
| 3/4 c. lowfat mayonnaise |
| 10 1/2 oz. can lowfat condensed cream of chicken soup |
| 1 Tbsp. grated onion |
| 1 Tbsp. lemon juice |
| 1/4 tsp. salt |
| dash of pepper |
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| TOPPING: |
| 1 c. croutons |
| crushed paprika |
Directions:
** To reconstitute bulgur wheat, add 1 cup dry bulgur to 1 3/4 cups boiling water. Stir, cover, reduce to low and let simmer for 20 minutes. Let stand covered 5 to 10 minutes before using. Or, instead of cooking, add bulgur to boiling water and let stand covered for at least 30 minutes.
1. Preheat oven to 350°F.
2. Combine all ingredients. Place in 8 x 11-in. baking dish sprayed with vegetable spray. Top with crushed croutons, sprinkle with paprika and bake for 1 hour.
Nutrition:
Calories: 219; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 30mg; Total Carbs: 26g; Fiber: 5g; Protein: 14g; Sodium: 716mg;