Dinner

Chicken, Rice, and Veggie Bake is for Dinner.

Chicken, Rice, and Veggie Bake takes 10 minutes to prepare.

Chicken, Rice, and Veggie Bake takes 150 minutes to cook.

Chicken, Rice, and Veggie Bake makes 12 servings.

The ingredients for Chicken, Rice, and Veggie Bake are:

6 chicken breast, skin and bone removed
3 cups of white or whole wheat rice
1 sm can Cream of Chicken soup
1 cup skim milk
1 stick unsalted butter, melted
1 package frozen or canned peas
1 package frozen or canned peas and carrots
1 envelope Lipton Onion Soup dry mix
4 cups water
pepper to taste

Here is how you make Chicken, Rice, and Veggie Bake:

Preheat oven to 350F.In a large bowl, combine rice, cream of chicken soup, milk, butter, both vegetables, dry soup mix, and water. Mix well.Pour liquid-rice mix into a VERY large casserole dish lightly glazed in PAM. Gently place chicken breast into the casserole dish and press slightly into the liquid-rice mix. Cover tightly with foil.Bake for an hour and a half before opening the oven door. Check moisture of the rice by shaking the dish carefully. You may need to add a cup of water or less to ensure the rice does not dry out. Cover loosely with foil and continue backing.15 minutes before finished baking, uncover casserole dish and sprinkle top with pepper.Enjoy!Number of Servings: 12Recipe submitted by SparkPeople user KHOLDEN85.

The nutritional information for Chicken, Rice, and Veggie Bake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 321.5

• Total Fat: 11.1 g
• Cholesterol: 92.2 mg
• Sodium: 350.8 mg
• Total Carbs: 22.4 g
• Dietary Fiber: 2.0 g
• Protein: 31.8 g