From: Campbell’s Kitchen
Prep Time: 5 minutes
Bake Time: 45 minutes
Ingredients
1 can (10 3/4 oz.) Campbell’s Condensed Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1 cup water *
3/4 cup uncooked regular long-grain white rice
1/4 tsp. paprika
1/4 tsp. ground black pepper
4 skinless, boneless chicken breast halves
Directions
MIX soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
BAKE at 375 45 min. or until done.
TIP: *For creamier rice, increase water to 1 1/3 cups.
Serve with your favorite steamed vegetable blend. For dessert serve pear wedges.
Nutrition Information
Nutritional Values per Serving (with Campbell’s Condensed Cream of Mushroom Soup): Calories 331,Total Fat 7g, Saturated Fat 2g, Cholesterol 76mg, Sodium 601mg, Carbohydrates 33g, Fiber 2g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 2%DV, Iron 14%DV Nutritional Values per Serving (with Campbell’s Condensed 98% Fat Free Cream of Mushroom Soup): Calories 312,Total Fat 5g, Saturated Fat 1g, Cholesterol 75mg, Sodium 583mg, Carbohydrates 33g, Fiber 1g, Protein 30g, Vitamin A 2%DV, Vitamin C 0%DV, Calcium 4%DV, Iron 14%DV
Source: Campbell’s Kitchen
Healthy Recipes from Friends Forum
If you enjoyed this post, make sure you subscribe to my RSS feed!
Tags: chicken, cream of mushroom soup, Food & Nutrition, healthy recipe, rice, soup
