- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 330.0
- Total Fat: 9.5 g
- Cholesterol: 37.4 mg
- Sodium: 931.0 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 5.6 g
- Protein: 17.8 g
Cream of Chicken and Veggies over Brown Rice
IntroductionIt was filling and tasted pretty good . My prep time might be different form yours. I'm not real fast in the kitchen. It was filling and tasted pretty good . My prep time might be different form yours. I'm not real fast in the kitchen.
1 cup Whole Kernel Corn, frozen
2 cups Crinkle Cut Carrots, frozen
2 cups Cut Green Beans, frozen
1 Chicken breast 10 ounces, Skinless, boneless
2 10 3/4 oz cans Campbell's Cream of Chicken Soup
2 Bags Success Boil-in-Bag Whole Grain Brown Rice
Thaw all veggies
Cut chicken into chunks
Spray and heat pan. Cook chicken until done.
Mix veggies, chicken and soup in 13x9 cake pan put in oven and heat through. About 20 minutes.
Cook rice as directed.
Put 2/3 cup of rice on plate and about a cup of soup mixture on rice.
Makes 6 - 2/3 servings of rice
and 6 - about a cup servings of soup mixture
Number of Servings: 6
Recipe submitted by SparkPeople user .