Monday, March 1, 2010

Recipe #2: Chicken and Rice Casserole

Chicken and Rice Casserole


8 oz. boneless, skinless chicken breasts (120 Calories/ 4 oz. serving)

2/3 cup uncooked white rice (200 calories/ 1/3 cup serving)

½ can cream of chicken soup (65 calories/ serving)

1 cup water

½ envelope onion soup mix

Mix together all ingredients (except the onion soup mix) in a 9x13 baking dish. Arrange the chicken pieces in the mixture so they are partially covered. Sprinkle the onion soup mix over the top. Cover with foil. Bake at 350 degrees for about 2 hours or until chicken is cooked through. Serve with steamed veggies or salad.

Total Calories per serving: 385

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