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Casserole of Chicken and Rice
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Delicious and easy, yet low in calorie, chicken and rice casserole.

D. Lishus


  • 1 can low calorie/fat condensed cream of mushroom soup
  • 1 soup can fat free evaporated skim milk
  • 3/4 cup (175 ml) uncooked regular long grain rice
  • 1 4-ounce can mushroom pieces, undrained
  • 1 envelope dry onion soup mix (like Lipton's)
  • 4 skinless boneless chicken breast halves
  • Heat oven to 350 degrees (175 C.).
  • Mix soup and milk; reserve 1/2 cup (125 ml) soup mixture.
  • Mix remaining soup mixture, the rice, mushrooms with their liquid and half of the dry onion soup mix.
  • Spoon into ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches.
  • Place chicken on rice mixture.
  • Pour reserved soup mixture over chicken and rice.
  • Sprinkle remaining dry onion soup over chicken and rice.
  • Cover with foil and bake 45 minutes.
  • Uncover and bake about 15 minutes longer or until chicken is no longer pink in the middle.
So easy and tasty; serve with steamed broccoli or salad and enjoy!

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