Baked Chicken Lunches

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.1
  • Total Fat: 2.4 g
  • Cholesterol: 44.6 mg
  • Sodium: 338.8 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 6.8 g
  • Protein: 25.2 g

View full nutritional breakdown of Baked Chicken Lunches calories by ingredient
Report Inappropriate Recipe

Submitted by: TSEWARD


Lunches for Misty and I Lunches for Misty and I
Number of Servings: 8


    *Kaskey's Cream of Mushroom Soup 10.5 oz can, 1 serving
    Milk, 2%, .75 cup
    White Rice, long grain, 1 cup
    *Brown Rice, long grain, 1 cup
    Mixed Veggies (Serving Size 1/2 Cup), 16 serving
    *Lemon Juice, 1 lemon yields
    Mrs. Dash (R) Garlic & Herb Seasoning Blend, 6 tsp


Dice 5 chicken breast halves and put in 9X13 pan. Pour mixture of low fat cream of mushroom or chicken soup and milk. Bake in oven at 350 for 1/2 hour or until done. In the meantime, put rice and water in rice cooker, cook until done. In a large pan on the stove, cook the frozen vegetables on medium heat until warm. squeeze the juice of a fresh lemon and sprinkle with Mrs. Dash. add lemon wedges if desired. Separate equally into 8 rubbermaid containers, cool and freeze. Add another breast of chicken and another cup of rice to the recipe to make additional meals. Enjoy throughout the week!

Serving Size: Makes 8 lunches

Number of Servings: 8

Recipe submitted by SparkPeople user TSEWARD.


Rate This Recipe