Easy Chicken and Rice Casserole Recipe | Quick & Delicious

Bake Time 20 minutes
Prep Time 15minutes

YIELD Makes 4 servings

INGREDIENTS

1 packet boil-in-bag rice or 1 cup uncooked instant rice Nonstick cooking spray 3/4 pound boneless skinless chicken breasts, cut into bite-size pieces 3 tablespoons fresh lemon juice (juice of 1 medium lemon) 1/8 teaspoon salt 1/8 teaspoon black pepper 1 can (10-3/4-ounces) 98% fat free cream of chicken soup, undiluted 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese 1/4 cup finely chopped green onion

PREPARATION:

1. Preheat oven to 350°F. Cook rice according to package directions, omitting salt and fat.
2. Meanwhile, spray large skillet with cooking spray; heat over medium heat. Add chicken; cook, stirring frequently, 5 to 6 minutes or until no longer pink in center. Add rice, lemon juice and salt to skillet; stir to combine.
3. Spoon soup over mixture in skillet. Sprinkle cheese evenly over top. Transfer mixture to 9-inch square baking dish. Bake 20 minutes or until heated through and cheese is melted. Sprinkle green onions over top.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Serving Size: 1-1/2 cups casserole Fiber 1 g Carbohydrate 29 g Cholesterol 65 mg Saturated Fat 3 g Total Fat 6 g Calories from Fat 20 % Calories 288 Protein 27 g Sodium 805 mg DIETARY EXCHANGE: Starch 2 Meat 3