This is one of our favorite meals. I got this from a Campbell's soup label and have been making it for years. I think next time I make it I am going to use pork chops instead of chicken.
From: Campbell's Kitchen
Prep: 5 minutes
Bake: 45 minutes
Serves: 4
Chicken and rice paired with a creamy mushroom sauce bake together for a delicious one-dish meal that's easy to clean up.
Ingredients:
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)
Directions:
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
*For creamier rice, increase the water to 1 1/3 cups.
Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.
Nutrition Information
Using Campbell's® Condensed Cream of Mushroom Soup : Calories 331, Total Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 601mg, Total Carbohydrate 33g, Dietary Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 14%DV
Using Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup : Calories 312, Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 454mg, Total Carbohydrate 33g, Dietary Fiber 1g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 14%DV
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