Ingredients:
4 medium boneless skinless chicken breast halves ( frozen OK)
1/2 cup uncooked white rice, , regular or converted
1 cup hot water
1 chicken bouillon cubes or 1 teaspoon chicken bouillon
2 teaspoons onion powder
3 medium carrots, peeled and diced
2 heads broccoli, washed,florets removed in 2″ pieces ( stems discarded)
1 can cream of celery soup
1/2 cup milk
1 cup fresh, shredded, grated parmesan cheese ( salt)
salt and pepper
Directions:
Combine hot water, chicken bouillon and onion powder.
Place rice in 13x9x2 pan and add hot water mixture.
Stir.
Add carrots in even layer on top of rice.
Place broccoli florets evenly atop carrot layer.
Place chicken breasts on top.
Frozen breast pieces need not be thawed.
Salt and pepper chicken pieces, if desired.
Thoroughly mix soup and milk.
Pour over chicken breasts.
Cover tightly with aluminum foil and bake at 400F for 45-60 minutes or until chicken breasts are fully cooked.
Remove foil, add fresh parmesan cheese during last 15 minutes of cooking time and continue baking UNcovered.
NOTE: If you must substitute canned, grated parmesan cheese, do not add until the last 5 minutes of cooking time.
Let stand 5 minutes before serving.
Serves 4.
Servings: 4
Time preparation: 20 min.
Time total: 65 min.