Chicken Casserole for those who CAN'T cook
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 package of three smaller boneless skinless chicken breasts equivalent to about .8 to .9 lb1 can of cream of mushroom 98% fat free cambells1 can of cream of chicken 98% fat free cambells1 can of cream of celery 98% fat free cambells1 1/2 cups Skim Milk1 8 oz package of Saffron Yellow Rice
Preheat oven to 375 degrees.
Super Simple Way: take a glass baking dish, empty the three cans of soup, use a can and fill with milk and add. Mix all of this together. Add rice and mix thoroughly. Take the chicken and cut into small pieces and scatter throughout pan, making sure to submerge them into the liquid.
If you want to be a real cook: mix the three cans in a bowl with measured milk. Add rice and stir. Empty about a third of the mixture into glass baking dish. Cut chicken into bite size pieces while removing fat as preferred. Place pieces into dish so that they almost cover mixture. Once chicken is covering, pour remaining mixture into dish, making sure all chicken is covered.
Place dish in oven.
Check chicken after an hour and fifteen minutes. It should be done. Prepare a side item if you want, and take chicken out after about an hour and a half. Leaving this dish in the oven will not cause chicken to dry out as it is covered with liquid.
Optional: Turn broil on for a few minutes to cause the top to get slightly crisp.
Another way: cut chicken breasts in half, or leave whole. This will take longer to cook so change baking time to two plus hours.
NOTE: You will probably not use all of the chicken depending on how big the package is. The last time I made it I used two large chicken breasts.
And it says there are eight servings. Divide the pan up to make eight sections. and remove from pan with spatula.
Number of Servings: 8
Recipe submitted by SparkPeople user LRBEHNEN.
Super Simple Way: take a glass baking dish, empty the three cans of soup, use a can and fill with milk and add. Mix all of this together. Add rice and mix thoroughly. Take the chicken and cut into small pieces and scatter throughout pan, making sure to submerge them into the liquid.
If you want to be a real cook: mix the three cans in a bowl with measured milk. Add rice and stir. Empty about a third of the mixture into glass baking dish. Cut chicken into bite size pieces while removing fat as preferred. Place pieces into dish so that they almost cover mixture. Once chicken is covering, pour remaining mixture into dish, making sure all chicken is covered.
Place dish in oven.
Check chicken after an hour and fifteen minutes. It should be done. Prepare a side item if you want, and take chicken out after about an hour and a half. Leaving this dish in the oven will not cause chicken to dry out as it is covered with liquid.
Optional: Turn broil on for a few minutes to cause the top to get slightly crisp.
Another way: cut chicken breasts in half, or leave whole. This will take longer to cook so change baking time to two plus hours.
NOTE: You will probably not use all of the chicken depending on how big the package is. The last time I made it I used two large chicken breasts.
And it says there are eight servings. Divide the pan up to make eight sections. and remove from pan with spatula.
Number of Servings: 8
Recipe submitted by SparkPeople user LRBEHNEN.
Nutritional Info Amount Per Serving
- Calories: 237.8
- Total Fat: 3.3 g
- Cholesterol: 33.2 mg
- Sodium: 1,180.2 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.3 g
- Protein: 14.9 g
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