Low Fat Chicken & Wild Rice Recipe
Makes 6 servings
1 1/2 pounds boneless, skinless chicken breasts, cut into small pieces
1/2 onion, chopped
1 can (103/4-ounce) reduced-fat cream of mushroom soup
1 can (103/4-ounce) reduced-fat cream of chicken soup
1 package (6 ounces) Uncle Ben's Long Grain and Wild Rice
1/4 cup chopped parsley to garnish
1 cup celery, chopped
1/2 cup water
1/2 cup skim milk
Mushrooms, chopped (optional)
Preheat the oven to 350 degrees. Spray a 2-quart casserole dish with nonstick spray. Set aside.
Spray a large skillet with nonstick spray and place the cut-up chicken in the pan. Cook the chicken over medium-high heat, stirring occasionally, until it is no longer pink inside.
In a large bowl, combine the onion, soups, wild rice mix (including seasoning packet), celery, water, milk and mushrooms, if using. Add the chicken and mix well. Place in the prepared casserole, cover and cook for 1 hour, or until rice is done and moisture is absorbed. Garnish with chopped parsley and serve.
