Featured in the Honolulu Star-Bulletin on March 21, 2007.
1 can (10 3/4 ounces) low-fat cream of mushroom soup
1 package (0.9 ounce) dry onion soup mix
2 cups water
4 cups cooked brown rice
2 pounds boneless skinless chicken breasts, cooked and cubed
1 pound frozen broccoli flowerets, blanched
2 cups shredded low-fat cheese (Monterey/cheddar blend)
In a saucepan, combine soup, soup mix, and water; heat for a few minutes. In a baking dish, layer rice, chicken, and broccoli. Pour soup mixture over broccoli; sprinkle with cheese. Cover and bake in oven at 350°F for 30 minutes. Uncover and bake for 10 more minutes. Makes 6 servings.
Approximate Nutrient Analysis per serving:
475 calories, 10 g fat, 4.5 g saturated fat, 100 mg cholesterol, greater than 1000 mg sodium, 40 g carbohydrate, 5 g fiber, 3 g sugar, 51 g protein