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Ingredients
- 1 1/2 c. Rice, instant
- 1 1/2 c. Water
- 1/2 piece chicken bouillon cube
- 1 can Cream of mushroom soup, light
- 1 can Water
- 1/2 pkt Onion soup mix
- 1/8 tsp Celery salt
- 1/8 tsp Garlic salt
- 4 x Chicken breast halves without skin
Directions
- Dissolve 1/2 bouillon cube in 1 1/2 c. Warm water, and use to make instant rice. Set aside. In medium bowl (2 c. measuring c. works perfectly), mix mushroom soup, 1 can hot water, onion soup mix, celery salt and garlic salt. Let stand for10 min. Stir 1/3 c. of soup mix into rice. Spray 9" square glass baking dish with non-stick cooking spray and spread rice in bottom.
- Spread another 1/4 c. soupmixture over top. Arrange chicken breasts on top of rice. Spoon remaining soup mix over chicken, making sure to completely cover each piece. Bake at 375 for 40 min.
- Serving Ideas : Serve with steamed broccoli or possibly cauliflower
- NOTES : For a little firmer rice, cut down the water a little when preparing instant rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 377 | |
| Calories from Fat 50 | 13% |
| Total Fat 5.67g | 7% |
| Saturated Fat 1.37g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 703mg | 29% |
| Potassium 285mg | 8% |
| Total Carbs 61.44g | 16% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.4g | 1% |
| Protein 17.53g | 28% |
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