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Add a photoServings: 4
Ingredients
- 1 c. Rice
- 1 x Onion -- chopped
- 1/2 c. Green peppers -- minced
- 1/2 c. Celery -- minced
- 1/2 tsp Salt
- 1 1/2 c. Water
- 2 x Chicken breasts
- 10 ounce Cream of mushroom soup
- 1/2 c. Lowfat milk
- 10 ounce Mixed vegetables, frzn --
Directions
- 1. Mix the rice, onion, green pepper, celery and salt in a small bowl. Add in the water; stir to blend.
- 2. Divide the whole chicken breasts; you will need 4 pcs. Tear 4 pcs of foil about 15 inches long. Divide the rice mix into four portions, one portion to each foil piece. Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out. Place one piece of chicken on top of each portion of rice mix.
- 3. Blend the soup and lowfat milk; spoon equally over the chicken.
- 4. Thaw the mixed vegetables just sufficient to separate. Arrange the vegetables around the chicken. Bring long ends of foil up and fold carefully. Fold the two sides up and seal so juice won't run out. Place packs on a cookie sheet in a preheated 375-degree oven. Bake for 1 hour. Fold back foil and serve in the foil if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 428g | |
| Recipe makes 4 servings | |
| Calories 422 | |
| Calories from Fat 104 | 25% |
| Total Fat 11.65g | 15% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 0.08g | |
| Cholesterol 46mg | 15% |
| Sodium 855mg | 36% |
| Potassium 538mg | 15% |
| Total Carbs 56.16g | 15% |
| Dietary Fiber 4.3g | 14% |
| Sugars 4.3g | 3% |
| Protein 22.82g | 37% |
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