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Light Chicken and Rice

Ingredients:

  • 4 chicken breast halves, boneless
  • 1/3 c. Italian salad dressing
  • 2/3 c. uncooked regular rice
  • 1 bag (16 oz.) frozen broccoli, carrots & water chestnuts
  • 1 can French fried onions
  • 1 3/4 c. chicken bouillon (2 cubes)
  • 1/2 tsp. Italian seasoning

Directions:

  1. Preheat oven to 400 degrees F.
  2. Place chicken breasts in 8 x 12 inch baking dish.
  3. Pour salad dressing over chicken.
  4. Bake uncovered at 400 degrees for 20 minutes.
  5. Place rice, vegetables and 1/2 can of fried onion around and under chicken.
  6. Sprinkle with Italian seasoning.
  7. Make bouillon with boiling water (1 3/4 cups) and pour over chicken and vegetables.
  8. Bake chicken uncovered for 25 minutes.
  9. Top with remaining onions, bake for 2 minutes more.
  10. Let stand 5 minutes before serving.

 

 

 

Chicken Pot Pie

Ingredients:

  • 2-2 1/2 c. cooked chopped chicken
  • 1 (16 oz.) frozen mixed vegetables
  • 2 cans low-fat, low-sodium cream of chicken soup
  • 1/2 c. skim milk
  • Bisquick mix

Directions:

  1. Preheat oven to 350 degrees F.
  2. Mix chicken, vegetables, cream of chicken soup and milk.
  3. Heat in the microwave until warmed completely throughout.
  4. Fix Bisquick according to package directions.
  5. Make enough for 12-14 biscuits and put over top of warm mixture.
  6. Bake in oven (conventional) at 350 degrees until biscuits are done and mixture bubbly.

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