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- 1 Can (10 3/4 oz) condensed cream of mushroom soup 1 package (16 oz) frzn vegetables - combination cauliflower carrots & broccoli 2 Tbsp. Land O Lakes Butter - melted2 Tbsp. Dijon Style mustard 2 Tbsp. Parmesan Cheesegrated2 Tbsp. dry bread crumbs 1 Tbsp. dry ranch dip seasoning mix4 4 ounceseach boneless skinless chicken(4 to 6)
- breast
- Instructions:Heat oven to 400 degrees. Spray 13 x 9 inch, 3 qt baking dish, with no stick cooking spray. Combine rice, water, lowfat milk, soup and vegetables in large bowl. Spoon mix into prepared baking dish. Combine butter and mustard in small bowl. Combine Parmesan Cheese, bread crumbs and seasoning fold in pie plate; mix well. Brush each chicken breast with mustard mix; dip in bread crumb mix, turning and pressing to coat all sides. Place chicken on top of rice mix. Cover tightly, bake for 40 min. Uncover; continue baking for 15 to 25 min or possibly till chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 146 | |
| Calories from Fat 6 | 4% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 24mg | 1% |
| Potassium 109mg | 3% |
| Total Carbs 30.02g | 8% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.42g | 2% |
| Protein 4.01g | 6% |
