| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Boneless; skinless chicken breast, chopped and cooked |
| 1 | cn | Low fat cream of celery soup |
| 1 | cn | Low fat cream of mushroom soup |
| 1 | cn | Low fat cream of chicken soup |
| 1 | c | Evaporated skim milk |
| 2 | c | Instant brown rice (uncooked) |
INSTRUCTIONS
Preheat oven to 350 degrees. Place chicken in bottom of a 13 x 9 inch baking pan. In mixing bowl, combine soups and evaporated skim milk. Stir in brown rice and mix well. Pour soup mixture over chicken. Cover and bake 45 minutes. Recipe from: Shape Magazine March 1996 Serves: 8 Per serving: Calories-- 316 Fat (g)--4.7 Chol (mg)--74 Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 24, 1997
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