Chicken and RiceSubmitted by: ASHES1184
1 Can Cream of Chicken Soup (98% FF)
3 Tablesppons Mayo
2 Boneless, Skinless Chicken Breasts
3/4 Cup Cheddar Cheese
Remove chicken from water and let cool. While chicken is cooling, mix 1 can cream of chicken soup with 3 tablespoons mayo in casserole dish. Cut up chicken into bite size pieces and mix in casserole dish. Sprinkle with cheddar cheese and bake for 20-25 minutes or until bubbly. Serve over as much rice as you like.
I serve this with a nice side salad because it is very filling. You could use reduced fat cheddar cheese to make this healthier.
Number of Servings: 6
Recipe submitted by SparkPeople user ASHES1184.