Baked Chicken & Asparagus Casserole
Kasey
ingredients
- 1 Cup water
- 1 Can Campbell’s condensed 98% fat free cream of broccoli soup
- 1 3/4 Cups cooked wild rice
- 24 Asparagus spears
- 4 Boneless, skinless chicken breasts
- 4 Ounces low fat Monterey Jack cheese, shredded
directions
- 1
Preheat oven to 350 degrees. In a bowl, whisk together water and soup.
- 2
Spread rice in a 9 x 13-inch casserole dish. Arrange asparagus stalks lengthwise atop rice, then lay chicken breasts on top.
- 3
Pour soup mixture over everything and sprinkle with cheese.
- 4
Cover with aluminum foil and bake for 40 minutes or until chicken is cooked through.
notes
Calories = 469; Fat =10 grams; Protein = 45 grams; Carbs = 50 grams.
Source: Clean Eating, Summer 2008
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