| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Light meals, Low calorie, Low fat, Main course, Rice |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Rice, instant |
| 1 1/2 |
c |
Water |
| 1/2 |
|
Piece chicken bouillon cube |
| 1 |
cn |
Cream of mushroom soup, light |
| 1 |
cn |
Water |
| 1/2 |
pk |
Onion soup mix |
| 1/8 |
ts |
Celery salt |
| 1/8 |
ts |
Garlic salt |
| 4 |
|
Chicken breast halves without skin |
INSTRUCTIONS
Dissolve 1/2 bouillon cube in 1 1/2 c. HOT water, and use to make instant
rice. Set aside. In medium bowl (2 c. measuring cup works perfectly), mix
mushroom soup, 1 can warm water, onion soup mix, celery salt and garlic
salt. Let stand for
10 minutes. Stir 1/3 c. of soup mixture into rice. Spray 9" square
glass baking dish with non-stick cooking spray and spread rice in bottom.
Spread another 1/4 cup soupmixture over top. Arrange chicken breasts on top
of rice. Spoon remaining soup mixture over chicken, making sure to
completely cover each piece. Bake at 375 for 40 minutes.
Serving Ideas : Serve with steamed broccoli or cauliflower
NOTES : For a little firmer rice, cut down the water a little when
preparing instant rice.
Posted to MC-Recipe Digest V1 #624 by Don & Donna
<dmgdjm@dmgdjm.seanet.com> on May 29, 1997
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