EASY CHICKEN CASSEROLE

1 can (10 3/4-oz) low-fat condensed cream of chicken soup
1/2 cup low-fat milk
dash of freshly ground black pepper
3 cups chopped or shredded cooked chicken (or turkey)
1 pkg (10-oz) frozen mixed vegetables, thawed and drained
1 can (4-oz) mushroom stems and pieces, undrained
3 cups corn flake-type cereal, crushed down to half that amount
2 tbsp butter, melted
1/4 tsp ground thyme

Preheat oven to 350 degrees.
Spray a 2-quart oblong baking dish with nonstick cooking spray; set aside.

In a large bowl combine the soup, milk, and pepper until the milk and soup are blended.  (I like to stir with a whisk.)  Stir in the chicken, vegetables, and mushrooms.  Pour the mixture into the prepared baking dish. 

In a separate bowl, combine the cereal, butter, and thyme.  Sprinkle over the top of the chicken mixture.  Place in the 350 degree oven and bake 35 to 40 minutes or until brown and bubbly.

Yield: 6 servings

This recipe is okay for most diabetics (1 serving) as it has 23 grams of carbs to 26 grams of protein per serving.
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