Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 lbs
- Long grain rice: 1 cup
- Chicken broth: 3 cups
- Frozen green beans: 10 oz
- Onion: 1 medium, chopped
- Celery: 2 stalks, chopped
- Cream of mushroom soup: 1 can (10.75 oz)
- Milk: 1 cup
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Sauté onion and celery in a large skillet over medium heat until softened.
- Add rice to the skillet and cook for 2 minutes.
- Stir in chicken broth and bring to a boil.
- Transfer the rice mixture to a 9x13 inch baking dish.
- Top with chicken breasts and frozen green beans.
- In a separate bowl, combine cream of mushroom soup and milk. Pour over the chicken and vegetables.
- Bake for 45 minutes, or until chicken is cooked through and rice is tender.
Nutritional Information:
(per serving)
* Calories: 400
* Protein: 30g
* Carbohydrates: 50g
* Fat: 15g
Dish Characteristics:
- Creamy and flavorful.
- Packed with protein and vegetables.
- Perfect for a hearty and satisfying meal.
User Comments:
- "This casserole was so easy to make and came out perfect! The chicken was juicy and the green beans were still crisp." - [Username]
- "I love that this recipe only needs a few ingredients and can be made in under an hour." - [Username]
- "This is a great dish for a weeknight meal. It's filling and delicious." - [Username]
Special Precautions and Tips:
- Ensure the chicken is cooked to an internal temperature of 165°F (74°C) before serving.
- If you don't have cream of mushroom soup, you can use cream of celery or mushroom gravy instead.
- For a vegetarian version, substitute the chicken breasts with tofu or tempeh.
