Simply Baked Chicken and Rice
½ of a 10.75 oz can cream of mushroom soup
½ of a 14.5 oz can reduced-sodium chicken broth
3 tbsp light sour cream or plain yogurt
8 oz California blend frozen vegetables
5 oz cooked white chicken, rinsed and drained
¾ cup instant whole grain brown rice
½ tsp dried onion flakes
5 grinds fresh ground pepper
Stir cream of mushroom soup, reduced-sodium chicken broth and light sour cream in a 9” x 13” baking dish. Add frozen vegetables, chicken, rice, onion flakes and ground pepper, and stir. Cover the baking dish and put in the oven for 45 minutes.
At the sound of the time, uncover and continue baking for 10 minutes. Meanwhile, set the table, slice bread and prepare a vegetable.
Adapted from Lickity-Split Meals
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