Ingredients:
1 can Cream of Broccoli soup
1/2 cup sour cream
1/2 cup milk (I used organic skim, but I'm thinking whole would be better)
1 teaspoon dried basil, crushed
1 cup uncooked instant white rice (I use Texmati long-grain)
4 skinless, boneless chicken breast halves
Salt
Pepper
1 10-oz package frozen broccoli spears, thawed
1/2 cup shredded Swiss cheese (I used Monterrey Jack, totally made a difference)
- Combine soup, sour cream, milk and basil. Set aside 1/2 cup of the soup mixture for later. Add uncooked rice to remaining soup mixture and transfer to ungreased baking dish.
- Sprinkle chicken lightly with salt and pepper. Arrange chicken and broccoli over rice mixture. Spoon reserved 1/2 cup soup over top.
- Bake, covered, at 350 for 60 to 70 minutes. Sprinkle with Swiss cheese and let stand 5 minutes before serving. (I baked for 60 min, sprinkled with MJ and put back in for 3 minutes.)
452 calories.
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