| 2 | small carrots, shredded (1 cup) |
| 2 | tablespoons butter or margarine |
| 2 | packages (6 oz each) fast-cooking chicken and wild rice mix |
| 4 | cups boiling water |
| 8 | boneless skinless chicken breasts (about 2 1/2 lb) |
| 4 | slices (1/8 inch thick) cooked ham, cut in half |
| 4 | slices (1 oz each) Swiss cheese, cut in half |
Serve with...
Summer Fruit Shortcakes with Maple Cream
Total Time:
1 hour 40 min
| 1. | Heat oven to 350°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham. |
| 2. | Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F). |
| 3. | Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted. |
| No change. |
|
| Other rice mixes of a similar size can be used in this recipe, but be sure to look for fast-cooking mixes, which cook in less than 15 minutes. |
|
| You can jazz up this casserole by adding either 1/4 cup sliced almonds, 1/4 cup sweetened dried cranberries or a 4.5-ounce jar of Green Giant® sliced mushrooms, drained, with the rice mix. |
Nutrition Information:
420 ( 120); 13g ( 6g, 0g); 115mg; 910mg; 34g ( 1g, 2g); 42g 50%; 0%; 15%; 25% 2 ; 0 ; 0 ; 5 ; 2 2