1 (14-ounce) can fat-free, less-sodium chicken broth
1 (12-ounce) can evaporated fat-free milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
How to Make It
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chicken, onion, and garlic; sauté until onion is tender. Add rice and remaining ingredients, stirring well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.