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Chicken Bulgur Casserole

Chicken Bulgur Casserole

Courtesy of Wheat Foods Council 8 Servings • 1 Hr. 30 Min. Cook Time
Ingredients
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

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;
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