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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Last nite I baked chicken encrusted in bread crumbs, parmesian cheese, thyme and rosemary. As always I made too much so today I created the following casserole. Ingredients:
3 large cooked chicken breasts (already cooked) |
2 cups instant cooked rice (or brown) |
1 (10 1/2 ounce) can fat-free cream of mushroom soup (undiluted) |
1 (1 ounce) envelope onion soup mix |
1 cup non-fat soymilk |
salt and pepper |
Directions:
1. Mix the mushroom soup with the rice then stir in the onion soup. Add the milk and mix.
2. Cut up the chicken in bite size pieces and encoorporate all.
3. Pour in a 9x13 pan that has been sprayed with cooking spray.
4. Sprinkle 1 cup of fat free cheddar cheese on top and bake 375 degrees for 30-45 minutes or until the cheese has melted.
5. Don't have any idea what the calorie count is but it is almost fat free and DELICIOUS11111111.
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