Shrimp and Rice Casserole

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 17%
  • Fat: 7g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 30.4g
  • Carbohydrate: 48.3g
  • Fiber: 0.0g
  • Cholesterol: 124mg
  • Iron: 0.0mg
  • Sodium: 485mg
  • Calcium: 0.0mg

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)

Preparation

  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 350° for 30 to 35 minutes or until bubbly. Serve immediately.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Rice Casserole Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy