This is a comfort-food dish and very easy to make. I try to avoid making huge mess while cooking and this is perfect! The whole family loves this dish, and no one needs to spend a lot of time in the kitchen cooking. It is important for us to keep our sodium intake low which is why I use as many low-sodium ingredients as possible!
1 Box of Original Uncle Ben’s Long-Grain and Wild Rice Blend
1 Can Low Sodium Cream of Mushroom Soup
1 Can Low Sodium Cream of Celery Soup
1 Can (soup can) of Cold Water
1 tsp. dried parsley
Dash Curry Powder (optional)
4 Chicken Breasts (bone-in but skinless)
1 Package Low Sodium Onion Soup Mix
Preheat oven to 350 degrees Fahrenheit
Lightly grease 9 x 13 baking dish or another baking dish of comparable size.
Mix the first 6 ingredients together and spread evenly in baking dish.
Place the chicken pieces on top.
Sprinkle the dry onion soup mix over the top.
Cover with foil – seal edges well.
Bake for 2 ½ hours – do not remove foil while baking!
Garnish with fresh parsley if desired.
Amount Per Serving
Fat 5.4 g.
Cholesterol 3.1 mg.
Sodium 825.2 mg.
Potassium 419 mg.
Carbohydrates 24.6 g.
Protein 36.6 g.
Vitamin A 2.1%
Vitamin C .4%