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Low-Fat Baked Chicken Casserole

Submitted by: Admin on 07/28/2008

Low-Fat Baked Chicken Casserole

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Ingredients

1 1/2 pounds of skinned chicken tenders
1 package of long grain wild rice, cooked
1 can of condensed, low-fat cream of celery or mushroom soup
1 small package of frozen mixed vegetables
1/2 cup water

Directions

Preheat oven to 350 degrees.

Fry chicken in a large skilled with water and a dash of pepper. When fully cooked, cut into small pieces.

Prepare rice according to package directions.

Blend rice, chicken, frozen vegetables, soup and water in baking dish. Cover and bake for about 15 minutes, or until vegetables are done and dish is bubbling.

Course

Dinner

Servings

4

Difficulty

Easy

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