Serves: 4
Total Calories: 111

Cooking Time: 25 to 31 minutes Power: 100% (700 watts)
1 chicken breast (about 1/2 lb.)
3 1/2 cups water hot tap
1 onion small, chopped
1 carrot large, thinly sliced (about 1 cup)
1 rib celery chopped (about 1/2 cup)
4 teaspoons chicken bouillon
2 teaspoons parsley dried
1/8 teaspoon poultry seasoning
dash black pepper
1/2 cup white rice uncooked instant
1/4 teaspoon salt

In a deep 2 1/2 -quart microwavable casserole, place chicken breast, 2 cups of the water, onion, carrot, celery, bouillon granules, parsley, poultry seasoning and pepper. Cover with waxed paper. Microwave at 100% power (700 watts) for 10 to 11 minutes or until chicken is no longer pink when cut along bone, turning chicken over after 5 minutes.

Remove chicken from liquid. Discard skin and any fat place meat in refrigerator until cool enough to handle.

Re-cover vegetables with waxed paper. Microwave at 100% power for 10 to 12 minutes or until carrots are tender.

In a 1-quart microwavable bowl, place rice, 1/2 cup water and salt. Cover with plastic wrap, turning one edge back. Microwave at 100% power for 3 to 4 minutes or until water is absorbed and rice is tender.

Meanwhile, remove chicken from bones and cut meat into bite-size pieces. Place chicken and cooked rice in casserole with vegetables. Add remaining 1 to 2 cups water, cover with a glass lid or plastic wrap, turning one corner back. Microwave at 100% power for 2 to 4 minutes or until heated through.

Nutritional Facts:

Serves: 4
Total Calories: 111
Calories from Fat: 7

More Recipes from the More From Your Microwave Cookbook:
Chicken And Rice Soup
Savory Tomato-Beef Soup