Chicken and Rice Casserole

  • 1 1/2 c. instant brown rice
  • 2 cans cream of mushroom soup (I use the reduced fat variety)
  • 2 c. skim milk
  • 1 lb. boneless, skinless chicken breasts -- cut into small pieces
  • 1/4 c. chopped onions
  • 1 c. frozen peas
  • 1 c. frozen beans
  • 1 pkg. dry onion soup mix

Preheat the oven to 350 degrees.

In a 9x13-inch baking dish, combine the rice, soups and milk. Mix well to combine. Add the chicken and vegetables and stir to distribute. Sprinkle the top of the casserole with the soup mix.

Cover the baking dish tightly with foil and bake for 45 minutes or until the rice is tender and the chicken is fully cooked.

  • Yields: 6 servings
  • Preparation Time: 1 hour
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