Chicken & Rice Casserole - Light

This recipe came from Nonna, many years ago. It is a favorite of the 4-C's, especially on cold days - an easy, hot, hearty meal that is great as leftovers. I've altered the recipe over the years as we've worked to reduce fat and calories. Even with my changes (eliminating 1/4 pound of butter and using boneless, skinless chicken in place of fryer parts) it is still quite a rich dish!

Made with chicken thighs.

Combine:

1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1 cup uncooked rice
2-3 boneless skinless chicken breasts, sliced

Pour into casserole dish sprayed with PAM.

 

Bake at 300F for 2 hours.