Ingredients
1/2 cup uncooked instant rice1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/3 cup reduced-fat mayonnaise1/3 cup fat-free milk4 cups cubed cooked chicken breast2 cups pattypan squash, halved1 small onion, finely chopped1 jar (2 ounces) diced pimientos, drained1 teaspoon dried thyme1/4 teaspoon garlic powder1/4 teaspoon pepper1/3 cup shredded Parmesan cheese
Preparation
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.
Spoon into a 2-qt. baking dish coated with cooking spray. Sprinkle with cheese. Bake, uncovered, at 350° for 30-40 minutes or until edges are bubbly and center is set.
