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| 1 Tasse | Long-grain rice; uncooked |
| 2 Tasse | chicken broth |
| 1/2 Teelöffel | olive oil |
| 1 1/2 x ca. 450 g | Ground chicken breast; skinless; cooked |
| 2 Tasse | Celery sliced |
| 1/2 Tasse | Bell peppers chopped |
| 1/2 Tasse | onions chopped |
| 1 Tasse | mushrooms sliced |
| 10 3/4 x ca. 30 g | Low-fat cream of mushroom soup |
| 10 1/2 x ca. 30 g | Chicken rice soup; condensed |
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Soak top and bottom of a clay pot in water for at least 15 minutes. In a saucepan, combine rice in chicken broth until tender, about 15 minutes. In a skillet, heat oil over medium heat. Add chicken, celery, bell peppers, onions, and mushrooms. Cook until no pink remains in chicken and vegetables are tender. In the same skillet, combine rice mixture, and soups with the chicken mixture. Spoon into pot. Cover and place in a cold oven. Set temperature to 400. Bake for 45 minutes. Bake 15 minutes more without lid.
Per serving: 210 Calories; 2g Fat (10% calories from fat); 24g Protein; 22g Carbohydrate; 29mg Cholesterol; 976mg Sodium
Digest eat-lf. V096.n100
From the Eat-Lf recipe list. Downloaded from Glen's Mm Recipe Archive,
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