Old-Fashioned Chicken and Rice Casserole
Makes 9 servings

1 can (10 3/4 oz.) Campbell's Healthy Request cream of mushroom
soup
1/3 cup fat-free sour cream
1 1/4 cup fat-free chicken broth
2 tsp. dry onion flakes
1/2 tsp. dry celery flakes
1 can (14 1/2 oz.) cut green beans, drained
2 cups sliced fresh mushrooms
4 boneless skinless chicken breasts, cooked and cut in small
pcs.
Salt and black pepper to taste
3 1/2 cups cooked rice
1 tsp. parsley flakes
1 cups crushed, baked potato chips


Preheat oven to 350*.

In large bowl, combine cream of mushroom soup and sour cream.
Using a whisk, mix in the chicken broth. Stir until completely
smooth and mixed thoroughly. Stir in onion flakes and celery
flakes. Using a spoon, fold in green beans and mushrooms. Next
add the pieces of cooked chicken breast and season with salt and
pepper.

Spray a 9x12-inch casserole dish with nonstick cooking spray.
Pour cooked rice into baking dish and spread rice to cover
bottom of dish.
Carefully pour mushroom soup mixture evenly over the rice.
Sprinkle parsley flakes over the top and then sprinkle potato
chips over the entire top of the casserole.

Bake in 350* oven for 25-35 min. Remove and serve warm.