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Cream of Chicken & Mushroom Casserole (7ww Points)

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“from medicinenet.com Per serving: (if 6 servings): 343 calories, 26 g protein, 42 g carbohydrate, 7.8 g fat, 1.5 g saturated fat, 52 mg cholesterol, 5 g fiber, 358 mg sodium. Calories from fat: 21 percent”
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 23 cup pearl barley, dry
  • 12 cup basmati rice (long grain rice can also be used)
  • 1 (1 1/3 ounce) package dry onion soup mix (like from Lipton)
  • 4 boneless skinless chicken breasts, each breast cut into 2 strips each (about 1.6 pounds)
  • 1 (10 1/2 ounce) can cream of mushroom soup, condensed (Healthy Request)
  • 34 cup nonfat sour cream (light sour cream can also be used)
  • 2 cups low sodium chicken broth
  • 2 cups canned mushroom slices, raw
  • 12 cup sliced almonds, toasted in nonstick pan until golden brown
  • 2 teaspoons finely chopped fresh parsley (1 teaspoon parsley flakes can be substituted)

Directions

  1. Preheat oven to 350-degrees. Combine barley, rice, and onion soup mix in the bottom of a 9 x 13-inch baking dish. Place chicken breast strips evenly on top of the mixture.
  2. In medium bowl, combine condensed cream of mushroom soup, fat-free sour cream, chicken broth, and sliced mushrooms. Spread on top of the chicken and barley mixture. Cover pan with foil and bake for 1 hour.
  3. Remove foil, sprinkle almonds and parsley over the top, and bake 15 minutes more. Serve hot!

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