Chicken and Rice w/ Mushroom Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 10.75 oz. cans of Cream of Mushroom Soup2 Cups of sliced Mushrooms2 Large Chicken Breasts, diced4 oz. White Wine3 cups of Quick Cooking Brown RiceSalt and Pepper to taste
Spray a large skillet with non-stick spray and saute sliced mushrooms until soft. Remove from pan.
Cut chicken into bite sized pieces and saute in the skillet until browned.
Add mushrooms back into the skillet, along with the mushroom soup and white wine.
Add salt and pepper to taste.
Lower heat to medium low and simmer, while you cook the rice according to the package instructions. I like to use quick cooking brown rice because traditional brown rice takes too long to cook.
Makes 6 8 oz servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NCONLEY83.
Cut chicken into bite sized pieces and saute in the skillet until browned.
Add mushrooms back into the skillet, along with the mushroom soup and white wine.
Add salt and pepper to taste.
Lower heat to medium low and simmer, while you cook the rice according to the package instructions. I like to use quick cooking brown rice because traditional brown rice takes too long to cook.
Makes 6 8 oz servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NCONLEY83.
Nutritional Info Amount Per Serving
- Calories: 342.9
- Total Fat: 10.9 g
- Cholesterol: 45.6 mg
- Sodium: 1,041.5 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 2.0 g
- Protein: 23.9 g
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