Shrimp And Rice Casserole Recipe

Name: Shrimp And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds unpeeled medium-size fresh shrimp; 1 pound fresh asparagus; Vegetable cooking spray; 1 tablespoon reduced-calorie margarine; 1 cup sliced fresh mushrooms; 1/2 cup sliced green onions; 1 1/2 tablespoons all-purpose flour; 1 cup evaporated skimmed milk, divided; 1/3 cup dry sherry; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10 3/4-ounce) can 98% fat-free cream of chicken soup; 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese; 1 1/2 cups chopped cooked chicken breast (skinned before cooking and cooked without salt); 8 cups cooked long-grain and wild rice blend (cooked without salt or fat); Paprika (optional)

Servings: persons

1 1/2 pounds unpeeled medium-size fresh shrimp
1 pound fresh asparagus
Vegetable cooking spray
1 tablespoon reduced-calorie margarine
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
1 1/2 tablespoons all-purpose flour
1 cup evaporated skimmed milk, divided
1/3 cup dry sherry
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 3/4-ounce) can 98% fat-free cream of chicken soup
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
1 1/2 cups chopped cooked chicken breast (skinned before cooking and cooked without salt)
8 cups cooked long-grain and wild rice blend (cooked without salt or fat)
Paprika (optional)

1
Peel and devein shrimp; set aside.
2
Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus into 1-inch pieces.
3
Coat a large saucepan with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add asparagus, mushrooms, and green onions; saute 3 to 4 minutes or until asparagus is crisp-tender. Add shrimp; saute 2 to 3 minutes or until shrimp turn pink.
4
Combine flour and 1/4 cup milk, stirring until smooth. Combine flour mixture, remaining milk, sherry, and next 3 ingredients; stir until smooth. Add to saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Add cheese, and stir until cheese melts. Remove from heat, and stir in chicken.
5
Spoon rice into a 13- x 9- x 2-inch baking dish coated with cooking spray. Pour shrimp mixture over rice; sprinkle with paprika, if desired. Cover loosely with aluminum foil, and bake at 350u00b0 for 30 to 35 minutes or until bubbly. Serve immediately.

1910

kcal

Calories

Fat

309

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 pounds unpeeled medium-size fresh shrimp, 1 pound fresh asparagus, Vegetable cooking spray, 1 tablespoon reduced-calorie margarine, and more.

Yes, Shrimp And Rice Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Rice Casserole

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