Chicken and Bulgur Casserole ?????

[LauraH]

I made the campbell's chicken and rice this week for a lady at church who had surgery. Which got me thinking - since we rarely use rice anymore could I substitute bulgur for the rice. But the original recipe calls for 3/4 c rice and 1 C water. If I use the normal bulgur to water ratio, I would use 1 C bulgur to 2 cups water/broth. Would the chicken just sink to the bottom, never to be seen again?

I also thought about cooking the bulgur first, then adding the soup and a bit of water but I wasn't sure if it would dry out while the chicken was cooking.

Any suggestions????

Plus, if you could verify pts for me that would be great smile.gif

Thank you for your help smile.gif

[Paris Madeleine]

I also thought about cooking the bulgur first, then adding the soup and a bit of water but I wasn't sure if it would dry out while the chicken was cooking. I would do this and just check it as it cooks. I do a dish that is similar and add about a 1/2 cup chicken stock to 1 pound chicken, cooked bulgur, and soup.

I also have stopped using rice. I use bulgur or quinoa for everything now and I've had the best results. Last night I did a traditional red beans and bulgur... totally delish!

[cybergranny]

I too would cook the bulgur first.

I need to know where the recipe is before I can put it in mastercook. Don't forget to add the number of servings.

[LauraH]

Barbara -

Here's my newly revised recipe - I'm typing this out from my head so hopefully it will make sense smile.gif

3 cups cooked bulgur
3 chicken breasts (3-4 oz)
1 can 98% fat free cream of mushroom
garlic
pepper
paprika

Cook bulgur in broth. Mix with cream of mushroom soup. Add a bit of water to thin. Place chicken breasts on top. Sprinkle with garlic, paprika and a little pepper.

Cover and bake at 350 for 35-45 minutes (I cannot remember the original time for the recipe- cook until chicken is done ;)

Serving size - 1 cup bulgur, 1 chicken breast

Thank you for your help smile.gif

I'm getting hungry now. I'll let you know how the recipe turns out, we are having it tonight for dinner.

[WWCarol]

I think it would be worth a try to cook the bulgar with the chicken...because then it would be so EASY!!

I cooked bulgar, chickpeas, peas/carrots/and onions together in the microwave (for a Gardenburger recipe) and the bulgar cooked just FINE around the veggies!

If anyone does this, please post your results! It could be a real time-saver! Carol

[LauraH]

Well I needed to exercise and didn't have the extra time to spend in the kitchen cooking the bulgur first, so here's what I did and it turned out WONDERFUL.

Boiled 2 cups water with bouillion cube. Added 1 cup of bulgur. Let it sit for a few minutes (til the bulgur started absorbing the liquid and it wasn't so hot). Added 1 can 98% fat free cr of mushroom soup. Stir. Pour in casserole dish. Place chicken breasts on top. Sprinkle with seasonings (paprika, pepper, garlic) Bake covered 40-45 minutes at 375.

I guestimated the pts at 5 per serving. (2 bulgur, 1 for the soup, 3 for chicken) The pts will vary depending on the size of the chicken breasts.

This turned out just like the chicken and rice casserole but with less pts and more fiber :D

[cybergranny]

Based on only three servings, this points out to 7 points per serving in Mastercook. However, there are 9 grams of fiber using bulgur so I think you can safely count it as 5 points if you really want to. I know that those who go by the 123 program would count it as 4 points.

* Exported from MasterCook *

Bulgur Chicken Casserole

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup bulgur
2 cups water
1 chicken bouillon cube
10 3/4 ounces fat free cream of mushroom soup
12 ounces chicken breast, no skin, no bone,
R-T-C

Boiled 2 cups water with bouillion cube. Added 1 cup of
bulgur. Let it sit for a few minutes (til the bulgur started
absorbing the liquid and it wasn't so hot). Added 1 can 98%
fat free cr of mushroom soup. Stir. Pour in casserole dish.
Place chicken breasts on top. Sprinkle with seasonings
(paprika, pepper, garlic) Bake covered 40-45 minutes at 375.

- - - - - - - - - - - -
- - - - - - -

Per serving: 337 Calories (kcal); 4g Total Fat; (10%
calories from fat); 9g Fiber; 31g Protein; 44g Carbohydrate; 73mg
Cholesterol; 691mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 0
Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

[Charski]

Laura, this sounds really tasty! I bet you could use boneless loin pork chops too.

If you haven't already done so, would you please post this under the appropriate Entrees spot in the Recipes section? I'd like this to be where I can find it later! :D

Char

[LauraH]

Char -

Thanks for the reminder. I've been so swamped at work and at home that I haven't had much computer time. :(

But this weekend I plan on posting a few new recipes that I have had recently.

The chicken and bulgur recipe is now posted in the poultry section.

Enjoy

[luv2lose]

bump