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Chicken-Rice Casserole

Yield 6 servings

Ingredients

  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • Vegetable cooking spray
  • 1 (8-ounce) package sliced fresh mushrooms
  • 1 cup uncooked regular rice
  • 1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of mushroom soup, undiluted
  • 1 cup water
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 3 tablespoons chopped fresh parsley
  • 1/4 cup dry sherry (optional)
  • 6 skinned bone-in chicken breast halves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 320
  • fat 3.1 g
  • cholesterol 72 mg
  • sodium 489 mg

How to Make It

  1. Saute first 3 ingredients in a large nonstick skillet coated with vegetable cooking spray over medium heat 5 minutes or until tender. Add mushrooms, and saute 2 minutes. Stir in rice, next 4 ingredients, and, if desired, sherry; spoon into a lightly greased 13- x 9-inch baking dish. Top with chicken. Sprinkle chicken with salt and pepper.

  2. Bake, covered, at 350° for 1 hour or until chicken is done.