You can do all the prep work the night before, combining the chopped chicken with rice, Cheddar and cream of chicken soup right in the baking pan. Top with soft bread cubes just before you pop it in the oven.
INGREDIENTS (for 6 servings):
- 4 skinless, boneless chicken breast halves - cut into bite size pieces
- salt and pepper to taste
- 2 cups cooked white rice
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 2 cups shredded reduced-fat Cheddar cheese
- 3 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
Preheat oven to 350 degrees F (175 degrees C).
Season chicken with salt and pepper to taste, and place in a microwave-safe dish. Cover, and cook in microwave for 5 to 6 minutes. Turn, and cook another 2 to 3 minutes, or until juices run clear. Let cool.
In a 9x13 inch baking dish, mix together chicken, rice, and soup. Top with cheese, then with bread cubes.
Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly, and bread is toasted.
The original recipe, Cheesy Chicken and Rice Casserole, was submitted by Robin, and contains 465 calories, 20.4 g fat, 107 mg cholesterol, 903 mg sodium, 30.3 g carbohydrates, .7 g fiber, and 37.6 g protein.