1 c. long grain white rice
1 can cream of mushroom soup
1 package dry onion soup mix
1 1/2 c. chicken broth
2 Tbsp. lemon juice
1 c. sliced mushrooms
4 boneless, skinless chicken breasts
1 lemon, sliced
2 Tbsp. fresh parsley, finely chopped
1. Spray a 9x13 inch casserole dish with nonstick cooking spray.
2. Pour rice into bottom of dish.
3. In a medium mixing bowl, combine mushroom soup, onion soup mix, chicken broth, and lemon juice. Pour 1/2 c. mixture over rice.
4. Place chicken breasts over rice. Top with sliced mushrooms and pour remaining soup mixture over the top.
5. Add sliced lemons.
6. Cover with foil; bake at 350° for 1 hour.
7. Remove foil and bake for an additional 30 minutes.
8. Remove from oven; garnish with fresh parsley.
PREP TIME 10 minutes
COOK TIME 1 hour 30 minutes
TOTAL TIME 1 hour 40 minutes
YIELD: 8 SERVING
Nutrition Information: SIZE: 1
Amount Per Serving: CALORIES: 170 TOTAL FAT: 4g SATURATED FAT: 1g TRANS FAT: 0g UNSATURATED FAT: 3g CHOLESTEROL: 52mg SODIUM: 559mg CARBOHYDRATES: 11g FIBER: 1g SUGAR: 1g PROTEIN: 21g