Chicken and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Can Cream of Chicken Soup (98% FF)3 Tablesppons Mayo2 Boneless, Skinless Chicken Breasts3/4 Cup Cheddar CheeseRice
Place chicken breasts in a medium pot of water on med-high heat, bring to a boil. Reduce heat to med and cook for another 7-8 minutes. If chicken is a little pink that is ok because it will cook more in the oven.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 273.5
- Total Fat: 9.3 g
- Cholesterol: 66.6 mg
- Sodium: 470.2 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 0.5 g
- Protein: 23.8 g
Member Reviews