Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenLow_fat - Chicken - Old-fashioned Chicken And Rice Casserole
Famous Authors (View All Authors)
Low_fat - Chicken -  Old-fashioned Chicken And Rice Casserole Post by :HeidiRichards Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3107

Click below to download : Low_fat - Chicken - Old-fashioned Chicken And Rice Casserole (Format : PDF)

Low_fat - Chicken - Old-fashioned Chicken And Rice Casserole

1 can (10 3/4 oz.) Campbell's Healthy Request cream of mushroom soup
1/3 cup fat-free sour cream
1 1/4 cup fat-free chicken broth
2 tsp. dry onion flakes
1/2 tsp. dry celery flakes
1 can (14 1/2 oz.) cut green beans, drained
2 cups sliced fresh mushrooms
4 boneless skinless chicken breasts, cooked and cut in small pcs.
Salt and black pepper to taste
3 1/2 cups cooked rice
1 tsp. parsley flakes
1 cups crushed, baked potato chips


Preheat oven to 350*.

In large bowl, combine cream of mushroom soup and sour cream. Using a whisk, mix in the chicken broth. Stir until completely smooth and mixed thoroughly. Stir in onion flakes and celery flakes. Using a spoon, fold in green beans and mushrooms. Next add the pieces of cooked chicken breast and season with salt and pepper.

Spray a 9x12-inch casserole dish with nonstick cooking spray. Pour cooked rice into baking dish and spread rice to cover bottom of dish. Carefully pour mushroom soup mixture evenly over the rice. Sprinkle parsley flakes over the top and then sprinkle potato chips over the entire top of the casserole.

Bake in 350* oven for 25-35 min. Remove and serve warm.

Per serving: cal 237 Fat 3g
Points: 5
If you like this book please share to your friends :
NEXT BOOKS

Low_fat - Chicken -  Orange Chicken Veronique Low_fat - Chicken - Orange Chicken Veronique

Low_fat - Chicken -  Orange Chicken Veronique
1 tablespoon vegetable oil 3 bone-in whole chicken breasts (10 to 12 oz. each), split in half, skin removed 1/2 cup orange juice 1/2 cup dry white wine 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon dried marjoram leaves 1/8 teaspoon white pepper 1 teaspoon cornstarch mixed with 1 tablespoon water 1/2 cup halved seedless green grapes 1/2 cup halved seedless red grapes 1 teaspoon grated orange peel * Veronique is a term used to describe dishes garnished with grapes, usually seedless green grapes. Makes 6 servings Place oil in 12-inch nonstick skillet. Heat over medium-high heat. Add chicken. Cook for
PREVIOUS BOOKS

Low_fat - Chicken -  Mustard-rosemary Chicken Low_fat - Chicken - Mustard-rosemary Chicken

Low_fat - Chicken -  Mustard-rosemary Chicken
Serves 2 2 tablespoons Dijon mustard 2 tablespoons lemon juice 1-2 cloves garlic, minced 1 1/2 teaspoons dried rosemary Freshly ground pepper, to taste 2 chicken breast halves, skin removed Preheat oven to 375 degrees F.Combine all ingredients except chicken in flat baking dish. Add chicken, turning to coat with mixture. Cover and marinate at least one hour or overnight in refrigerator. To bake, cover and cook at 375 degrees about 45 minutes. To microwave, cover with wax paper and cook on high 10-13 minutes, rotating dish halfway through; let stand 2-3 minutes before serving. To grill, shake off extra marinade
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT