Chicken and Rice Casserole the Editors of Publications International, Ltd.
Bake Time 20 minutes
Prep Time 15minutes
Makes 4 servings
|1||packet boil-in-bag rice or 1 cup uncooked instant rice|
|Nonstick cooking spray|
|3/4||pound boneless skinless chicken breasts, cut into bite-size pieces|
|3||tablespoons fresh lemon juice (juice of 1 medium lemon)|
|1/8||teaspoon black pepper|
|1||can (10-3/4-ounces) 98% fat free cream of chicken soup, undiluted|
|1/2||cup (2 ounces) shredded reduced-fat sharp Cheddar cheese|
|1/4||cup finely chopped green onion|
- Preheat oven to 350°F. Cook rice according to package directions, omitting salt and fat.
- Meanwhile, spray large skillet with cooking spray; heat over medium heat. Add chicken; cook, stirring frequently, 5 to 6 minutes or until no longer pink in center. Add rice, lemon juice and salt to skillet; stir to combine.
- Spoon soup over mixture in skillet. Sprinkle cheese evenly over top. Transfer mixture to 9-inch square baking dish. Bake 20 minutes or until heated through and cheese is melted. Sprinkle green onions over top.
|Serving Size:||1-1/2 cups casserole|
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||20 %|
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