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Serves: 6
Total Calories: 5,270.528
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 1 hour 10 minutes

1 (10 3/4-ounce) can cream of mushroom or cream of chicken soup
1 (14-ounce) can reduced sodium chicken broth
1/3 cup light sour cream or nonfat plain yogurt
1 (16-ounce) bag frozen mixed vegetables (California blend)
1 (10-ounce) can cooked white chicken rinsed and drained
1 1/2 cups whole grain instant brown rice dry
1 teaspoon dried onion flakes
10 grinds fresh ground black pepper

1. Preheat oven to 375°.
2. Stir soup, broth, and sour cream together in a 9" x 13" baking dish.
3. Add remaining ingredients to dish and stir.
4. Cover and put in oven to bake. Set timer for 45 minutes.
5. At sound of timer, uncover and continue baking 10 minutes.
6. Meanwhile, set table, grab a salad and open the can of apricots. It’s dinnertime!

Menu
Simple Baked Chicken & Rice
Tossed Salad
Apricot Halves

Nutritional Facts:

Serves: 6
Total Calories: 5,270.528
Calories from Fat: 653.724

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