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Chicken Bulgur Bake

2 cups cooked chicken, chunked
2 cups reconstituted bulgur wheat*
1 cups chopped celery
4-ounce can sliced mushrooms, drained
8-ounce can sliced water chestnuts, drained
cup sliced almonds
cup low-fat mayonnaise
10-ounce can low-fat condensed cream of chicken soup
1 Tbsp. grated onion
1 Tbsp. lemon juice
tsp. salt
Dash of pepper
1 cup croutons, crushed

Combine all ingredients. Place in 8 x 11-inch baking dish sprayed with vegetable spray. Top with crushed croutons, sprinkle with paprika and bake at 350 for 1 hour. Serves 8.

*To reconstitute bulgur wheat, add 1 cup dry bulgur to 1 cups boiling water. Stir, cover, reduce to low and allow to simmer for 20 minutes. Allow bulgur to stand covered for 5 to 10 minutes before using. Or instead of cooking, add bulgur to boiling water and let stand covered for at least 30 minutes.

Nutritional Information
Each serving provides: 274 calories, 14 g protein, 23 g carbohydrates, 14 g fat, 5 g fiber, 34 mg cholesterol, 9 mg iron, 554 mg sodium.