- 3 chicken breast, no skin
2 cups cream of mushroom soup
2 cup reduced fat sour cream
3 cup long grain brown rice
Directions
Mix cream of mushroom soup and sour cream.
Rinse chicken and pat dry. Place chicken in a medium baking dish.
Cover chicken with soup mixture. Season to taste with salt, pepper and garlic powder.
Bake at 350* for 45 min. Serve over brown rice.
Rinse chicken and pat dry. Place chicken in a medium baking dish.
Cover chicken with soup mixture. Season to taste with salt, pepper and garlic powder.
Bake at 350* for 45 min. Serve over brown rice.