Lunch

Baked Chicken Lunches is for Lunch.

Baked Chicken Lunches takes 25 minutes to prepare.

Baked Chicken Lunches takes 30 minutes to cook.

Baked Chicken Lunches makes 8 servings.

The ingredients for Baked Chicken Lunches are:

*Kaskey's Cream of Mushroom Soup 10.5 oz can, 1 serving
Milk, 2%, .75 cup
White Rice, long grain, 1 cup
*Brown Rice, long grain, 1 cup
Mixed Veggies (Serving Size 1/2 Cup), 16 serving
*Lemon Juice, 1 lemon yields
Mrs. Dash (R) Garlic & Herb Seasoning Blend, 6 tsp

Here is how you make Baked Chicken Lunches:

Dice 5 chicken breast halves and put in 9X13 pan. Pour mixture of low fat cream of mushroom or chicken soup and milk. Bake in oven at 350 for 1/2 hour or until done. In the meantime, put rice and water in rice cooker, cook until done. In a large pan on the stove, cook the frozen vegetables on medium heat until warm. squeeze the juice of a fresh lemon and sprinkle with Mrs. Dash. add lemon wedges if desired. Separate equally into 8 rubbermaid containers, cool and freeze. Add another breast of chicken and another cup of rice to the recipe to make additional meals. Enjoy throughout the week!Serving Size: Makes 8 lunchesNumber of Servings: 8Recipe submitted by SparkPeople user TSEWARD.

The nutritional information for Baked Chicken Lunches is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 298.1

• Total Fat: 2.4 g
• Cholesterol: 44.6 mg
• Sodium: 338.8 mg
• Total Carbs: 38.0 g
• Dietary Fiber: 6.8 g
• Protein: 25.2 g

The dietary needs meet for Baked Chicken Lunches is Low Fat