Recipes from Pilgrim's Kitchen

• 2 roasted chickens (or 1 1/4 lbs. cooked, diced chicken)
• 0.5 small (2.5 oz) small onion, minced
• 1/2 cup light mayonnaise
• 2 (10 2/3 ounces) cans cream of chicken soup, undiluted (may be low-fat, low sodium)
• 3 serving, 1/2 cup Soups, Condensed, 98% Fat-Free Cream of Chicken
• 1 (8 ounce) can water chestnuts, drained & chopped
• 1 (14 1/2 ounce) can low-sodium, fat-free chicken broth
• 1 package long-grain and wild rice mix, cooked
• 1/2 small green pepper, chopped

Stir together chicken and remaining ingredients.

Spoon evenly into baking dishes that have been sprayed with vegetable oil. If desired, wrap one dish in heavy duty aluminum foil and freeze.

Bake remaining casserole at 350( for 55 minutes or until thoroughly heated. For frozen casserole, thaw overnight in the refrigerator and bake as directed.

Makes 1 9x13 dish or 2 8x8 dishes

Serves 8