Recipe By :
Serving Size : 4 Preparation Time :1:30
Categories : Light Meals Low Calorie
Low Fat Main Course
Rice
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups rice, instant
1 1/2 cups water
1/2 piece chicken bouillon cube
1 can cream of mushroom soup, light
1 can water
1/2 package onion soup mix
1/8 teaspoon celery salt
1/8 teaspoon garlic salt
4 each chicken breast halves without skin
Dissolve 1/2 bouillon cube in 1 1/2 c. HOT water, and use to make instant
rice. Set aside.
In medium bowl (2 c. measuring cup works perfectly), mix mushroom soup, 1
can warm water, onion soup mix, celery salt and garlic salt. Let stand for
10 minutes.
Stir 1/3 c. of soup mixture into rice. Spray 9" square glass baking dish
with non-stick cooking spray and spread rice in bottom. Spread another 1/4
cup soupmixture over top. Arrange chicken breasts on top of rice. Spoon
remaining soup mixture over chicken, making sure to completely cover each
piece.
Bake at 375 for 40 minutes.
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Serving Ideas : Serve with steamed broccoli or cauliflower
NOTES : For a little firmer rice, cut down the water a little when
preparing instant rice.
