Serves: 6
Total Calories: 235
Spread rice and cheese evenly over the bottom of a nonstick cooking-sprayed 9" x 13" baking pan. Sprinkle lightly with salt. Pour hot water over mixture. Place chicken pieces over rice. Cream together cream of chicken soup and dry onion soup mix and spread evenly over chicken and rice. Cover and bake 2 hours at 350 degrees. (If you choose "quick" cooking brown rice, decrease baking time to 1 hour.)
*A whole fryer chicken that you skin and cut up yourself is generally the most economical choice here. Pre-skinned chicken breasts are the fastest and lowest-in-fat choice here.
This Chicken and Rice recipe is from the Cook'n Lite & Healthy Cookbook. Download this Cookbook today.
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