¼ cup onion, finely chopped

2 cups fresh broccoli, chopped

1 can (8 oz) sliced water chestnuts

½ cup fat free mayonnaise

8 oz. cooked chicken tenders, cut up

2 stalks celery, chopped (optional)

1 cup raw white rice

½ cup bread crumbs

4 oz. Velveeta Light, grated

2 cans low fat Healthy Request cream of mushroom soup (or cream of chicken)

Preheat oven to 350° . In a large skillet sprayed with cooking spray, sauté onions & celery until translucent; add bread crumbs and stir until mixed. Set aside. Cook broccoli until tender and drain. Combine broccoli, soup, water chestnuts, mayonnaise and cheese. Stir in rice mixing well. Pour into casserole dish (sprayed with cooking spray) and top with bread crumb mixture. Bake 20-30 minutes or until bubbly.

Servings: 8