Title: Chicken and Rice Bake
Categories: None
Yield: 1 Servings

2 lb Boneless; skinless chicken
-breast, chopped and cooked
1 cn Low fat cream of celery soup
1 cn Low fat cream of mushroom
-soup
1 cn Low fat cream of chicken
-soup
1 c Evaporated skim milk
2 c Instant brown rice
-(uncooked)

Preheat oven to 350 degrees. Place chicken in bottom of a 13 x 9 inch
baking pan. In mixing bowl, combine soups and evaporated skim milk. Stir in
brown rice and mix well. Pour soup mixture over chicken. Cover and bake 45
minutes.

Recipe from: Shape Magazine March 1996 Serves: 8

Per serving: Calories-- 316 Fat (g)--4.7 Chol (mg)--74 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on
Jul 24, 1997