Chicken & RiceSubmitted by: SNOWANGELJQ
IntroductionMom's casserole recipe Mom's casserole recipe
1 package (3 breasts) boneless, skinless chicken breasts
Broccoli (about 1 cup, chopped)
Carrots (about 1 cup, chopped)
Water chestnuts - sliced (2 cans, drained -- equals about 1 cup)
1 box of Minute Rice (the size that has about 14 servings in a box)
Campbell's Condensed Cream of Chicken Soup (98% fat free) - 2 cans
Campbell's Condensed Cream of Broccoli Soup - 2 cans
(or you can use any combination of Cream of Mushroom, Cream of Celery, etc. that you prefer)
Water (about 2-3 empty soup cans worth)
Seasonings: garlic powder, onion powder, paprika & black pepper
Put entire box of Minute Rice into an 11x13 glass pan
Add the four cans of condensed soup, fill one can with water and add to rice/soup mixture - mix well.
Add vegetables to pan
Cut chicken into bite size pieces and add to mixture
Fill 2 of the empty soup cans with more water, add to mixture and mix it all up (be careful not to water it down too much!)
Season with garlic powder, onion powder, paprika, and pepper -- to taste.
Cover with aluminum foil and bake on 350 for about 1hr. 30min.
*Serves about 8 very hungry people - can easily feed 10, though. Great as leftovers!
**This is a HIGH CARB dish ... great for runners! But it's also high sodium because of the soups...
***It can be a little bland, so I add just a touch of Parkay Squeeze Butter. But my Mom uses Chinese Hot Mustard with it.
Number of Servings: 8
Recipe submitted by SparkPeople user SNOWANGELJQ.
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Thanks for updating the recipe! I truly appreciate it. - 4/5/09
Reply from SNOWANGELJQ (4/6/09)
I'm sorry! I only entered this recipe for the purpose of adding it to my nutrition tracker ... but it was inadvertantly shared. I will update the info as soon as I get a chance!