Hands-on - 10 min. Oven - 60 min. Serves 6.
Got 10 minutes? That’s all it takes to get this tasty favorite in the oven.
|Campbell's Healthy Request cream of mushroom
or cream of chicken soup
|1 can (10 3/4 oz)|
|reduced-sodium (1/3 less sodium) chicken broth||1 can (14 1/2 oz)|
|light sour cream or nonfat plain yogurt||1/3 cup|
|California blend frozen vegetables||1 bag (16 oz)|
|cooked white chicken, rinsed and drained||1 can (10 oz)|
|Uncle Ben's whole-grain instant brown rice, dry||1 1/2 cups|
|dried onion flakes||1 tsp|
|fresh ground pepper||10 grinds|
- Preheat oven at 375°.
- Stir together soup, broth, and sour cream or yogurt in a 9" x 13" baking dish.
- Add frozen vegetables, chicken, brown rice, onion flakes and pepper to dish and stir.
- Cover and put in oven to bake. Set timer for 45 minutes.
- At sound of timer, uncover and continue baking 10 minutes.
|For 1 1/4 cups|
|Calories from Fat||11%|
|Saturated Fat||1 g|
|Total Carbohydrate||46 g|