Home cooking: Chicken and rice bake

September 20, 2011

This chicken and rice bake is a healthful version of a tried-and-true family meal and is courtesy of Marie Stover, a member of Taking Off Pounds Sensibly, Maryland chapter No. 0308. TOPS is a national nonprofit, weight-loss support and wellness education organization, which was founded in 1948. TOPS encourages healthy eating, regular exercise, as well as supplying wellness information, recognizing members and offers weekly chapter support. For more information about TOPS, call June at 301-582-4821.

Chicken and rice bake

2 cups uncooked rice

1 package dry onion soup

1 can low-fat, cream of chicken soup

1 can low-fat, cream of celery soup

Chicken breast or strips

Mix rice, onion soup, chicken soup and celery soup.

Add 2 cups of water.

Mix well in a 9-inch-by-13-inch sheet pan and add chicken.

Cover with foil and bake at 350 degrees for 1 hour or until chicken is done.

— Courtesy of Marie Stover

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