Quote:
Originally Posted by robodog
One can Campbell's Healthy Requests cream of chicken, one can Health Requests cream of mushroom, one can water. Brown about a pound of chicken breasts in PAM in a nonstick skillet and add to 13x9" pan with above. Add 1 cup white rice and 1 package frozen mixed vegetables. Top with about a half cup of 2% cheese. Bake at 350-375 for about 30 minutes.
Serves 3 with plenty of leftovers.
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I will do this often with boneless pork chops as well. I often will just bake the meat in the pan with the soup and water and skip the browning. I don't use the cheese though, and I generally serve the veggies separately. Sometimes I serve with rice, others with baked potatoes the sauce is wonderful over a baked potato. Unfortunately, canned soups (even healthy choice) still pack a lot of sodium.
Another healthy way to cook chicken is to take your 13" X 9" pan, place some fresh vegetables in the bottom. Sweet potatoes, white/red potatoes, squash, carrots, celery.. whatever you like best, drizzle a little bit of olive oil over this. Place the boneless/skinless chicken breasts on top. Season as you would any baked chicken, garlic, parsley, whatever. Bake accordingly, delicious.