Cheesy Chicken and Rice with Broccoli

1 can condensed cream of (mushroom,
chicken, chicken & mushroom, celery,
broccoli)
3/4 cup uncooked regular long grain rice,
white or brown
3-4 boneless skinless chicken breasts,
about 1 1/2 to 2 lbs total
1/2 cup shredded sharp cheddar cheese
(optional)
2 cups chopped broccoli or other vegetable
1/2 cup sliced red bell pepper (optional)
seasonings, such as garlic, paprika, lemon
pepper, dill, and/or parsley
*This recipe can be easily adapted with low fat
cream soups, other or extra vegetables, and
low fat/sodium chicken broth. Also, try several
different cheeses for a variety of flavors.
Velveeta works well, as do swiss and pepperjack.
Nutritional info includes regular cream of
chicken and mushroom soup, 1 c broccoli,
1/2 c cheddar cheese, brown rice, and
Swanson Natural Goodness chicken broth.

Mix soup, water/broth, cheddar cheese and spices together in small bowl, set aside. Pour rice and 2 cups vegetable in an even layer on bottom of 9x13 inch baking dish (use glass for best results). Pour soup mixture gently over rice, making sure all rice is covered. Place red pepper strips in various places in the dish on top of the rice mixture. Place chicken breasts (not touching) on top of rice mixture and season with paprika, pepper and other spices.




Bake uncovered at 375 degress for 45 minutes or until chicken is done (I recommend a meat thermometer so chicken does not over-cook).




Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MRSCLOSE.