Easy Chicken and Rice
By Easy Recipe Collection
Published:
A blend of creamy low fat mushroom, celery and chicken soup along with broth and rice make this a very satifying, easy and delicious main dish.
Ingredients
1 can (10 3/4-oz.) low-fat cream of mushroom soup
1 can (10 3/4-oz.) low-fat cream of celery soup
1 can (10 3/4-oz.) low-fat cream of chicken soup
1 can (14.5-oz.) low-sodium chicken broth
1/2 cup water
1 cup uncooked long-grain white rice
6 (5-oz.) frozen skinned and boned chicken breast halves
2 tablespoons slivered almonds, chopped
1/2 teaspoon ground paprika
Directions
Preheat oven to 350 degrees. In a large bowl, combine soups, broth, water and rice. Spread in a sprayed 9 x 13-inch baking dish. Arrange chicken breast halves on top. Sprinkle with almonds and paprika.
Bake uncovered for 1 hour or until liquid is almost completely absorbed.
Nutrition information per serving:
Makes 6 servings
393 calories, 7 grams fat, 70 milligrams cholesterol, 814 milligrams sodium, 39 grams carbohydrates, 39 grams protein and 1 gram fiber
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