prep time
10 min
10 min
cook time
30 min
30 min
servings
4
4
WHAT YOU'LL NEED
 | ||
| cooked Minute Rice® instant rice | ||
| 2 2/3 cups (650 mL) | ||
| 1 can (10 oz/284 mL) | cream of chicken soup | |
| 1/3 cup (75 mL) | yogurt | |
| ¼ tsp (1 mL) | dried rosemary leaves | |
| 1 lb (500 g) | boneless skinless chicken breast | |
| 3 | carrots, cut into match-sticks | |
| 2 tbsp (30 mL) | grated parmesan cheese | |
INSTRUCTIONS
Step 1: Mix together soup, yogurt and rosemary. Arrange chicken and carrots in a single layer in a greased baking dish. Pour soup mixture over chicken. Top with cheese
Step 2: Bake, uncovered, 375°F for 25-30 minutes or until chicken is no longer pink. Serve over cooked rice
Use Your Microwave:
Prepare as above in microwavable round dish. Cover, microwave on HIGH for 12-15 minutes, turning dish once, or until chicken is no longer pink.
Prepare as above in microwavable round dish. Cover, microwave on HIGH for 12-15 minutes, turning dish once, or until chicken is no longer pink.
WHAT'S FOR DINNER?
Is a healthy, homecooked meal the first thing that gets squeezed out by your busy schedule?
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