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Ingredients
- 1 (10 1/2 ounce.) can Cream of Mushroom soup
- 1 soup can of lowfat milk
- 3/4 c. uncooked regular rice
- 1 (4 ounce.) can mushroom stems and pcs
- 1 (1 1/3 ounce.) envelope dehydrated onion soup mix
- 2 chicken breasts, split
Directions
- Heat oven to 350 degrees. Mix mushroom soup with lowfat milk and reserve 1/2 c.. Mix remaining soup mix with rice, mushrooms (including liquid) and half of the onion soup mix. Pour into oblong baking dish (11 1/3 x 7 1/3 x 1 1/3 inch). Place chicken breasts on top. Pour reserved soup mix over chicken breasts. Sprinkle with remaining onion soup mix. Cover and bake 1 hour. Uncover and bake 15 min longer. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 6 servings | |
| Calories 259 | |
| Calories from Fat 84 | 32% |
| Total Fat 9.44g | 12% |
| Saturated Fat 2.48g | 10% |
| Trans Fat 0.06g | |
| Cholesterol 31mg | 10% |
| Sodium 1152mg | 48% |
| Potassium 205mg | 6% |
| Total Carbs 28.98g | 8% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.39g | 1% |
| Protein 12.94g | 21% |
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