- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 225.6
- Total Fat: 8.6 g
- Cholesterol: 46.0 mg
- Sodium: 459.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.4 g
- Protein: 15.3 g
Double Mushroom Chicken and Rice BakeSubmitted by: MLUSSIER
IntroductionLove mushrooms? Love Comfort food? Check out this healthy simple bake. MMMM GOOD. Shhh. I'ts healthy, dont tell....... Love mushrooms? Love Comfort food? Check out this healthy simple bake. MMMM GOOD. Shhh. I'ts healthy, dont tell.......
Health Valley gluten free Cream of Mushroom Soup, one 15 oz can
mushrooms sliced 4 cups
shredded (cooked) dark meat chicken no skin, no bone 6 cups (use store bought rotisserie or left over’s)
Sour Cream Light .25 cup
Onions, raw, 1 cup, chopped
White Rice, short grain, 2 cup
Cheese, Parmesan, Grated (Kroger), .25 cup
Kroger 2% sharp cheddar cheese reduced fat shredded, .5 cup
While the rice is cooking sauté onions in pan sprayed with no stick cooking spray. Once onions are softened add chicken to re-heat (I used left over leg quarters cooked on the grill from the night before and removed the skin and bone) then add sliced mushrooms. Stir while mushrooms are softening. Once all is heated through add cream of mushroom soup, parmesan cheese and sour cream. Stir to incorporate.
Put the cooked rice in a sprayed 9x13 baking dish then poor the mushroom chicken mixture on the rice, stir lightly to mix. Top with Cheddar Cheese and cover. Bake for 20-30 min, remove cover and bake for 10 min more until cheese is melted, bubbly and slightly golden.
Let stand for 10 min to cool slightly before serving.
Makes 8 one cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.