Found on Meet the Dubien’s
Makes 4 Servings
1 can condensed cheddar cheese soup
1 can water
3 oz. shredded cheddar cheese, plus additional for topping if desired
1 cup uncooked regular white long-grain rice
2 cups broccoli florets, chopped small
16 oz. boneless, skinless chicken breasts, raw/defrosted
salt and pepper to taste
¼ cup Italian Panko bread crumbs
Preheat oven to 375. Whisk together soup and water in a large bowl until there are no lumps. Add shredded cheese, broccoli and rice and mix well. Stir in salt and pepper. Place raw chicken in a square baking dish and add soup/rice mixture. Sprinkle bread crumbs on top. Cover with foil. Bake for 55 minutes or until chicken is cooked.
Nutritional Information: 435 calories, 48 carbs, 6 fat grams and 39 protein grams.
Review: Cheesy is right! The cheese soup with shredded cheese made a great sauce that went well with the rice and broccoli. I loved that this one pot meal cooked the chicken and the rice in the baking dish - awesome! The bread crumbs also added a nice crunchy kick. This was easy to put together, and great for pre-cooking as I could make other meals on the stovetop while this one baked! We'll be having this again for sure - it reheated well, too!
|Whole pan of yumminess|