- 1 (10.75 ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup, undiluted
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup water
- 2 cups cubed cooked turkey breast
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 3/4 cup uncooked instant brown rice
- 1 medium yellow squash, cubed
- 1/4 cup chopped red onion
- 1 teaspoon ground mustard
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1/4 cup fat-free Parmesan cheese topping
- 1/8 teaspoon paprika
- In a large bowl, combine the soup, mayonnaise and water. Stir in the next nine ingredients. Transfer to a shallow 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees F for 35-40 minutes or until rice is tender. Uncover; sprinkle with Parmesan topping and paprika. Bake 5 minutes longer.