Chicken and Rice

Chicken and Rice

2 lbs boneless and skinless chicken breasts

1 cup white rice

1 package Onion Soup Mix

1 1/2 cups chicken broth

8 oz fresh mushroom (optional)

1 small onion (optional)

1 cup water

Seasonings of your choice - we used cajun blended salt and pepper and tarrogon (I think).

1. Pre-heat oven to 350 degrees.
2. Spray saute pan with butter flavor Pam, saute diced mushroom and onion for about 5 minutes. Set aside.
3. In baking dish 9x13 or a deep and wide one with a lid - place dry rice, onion soup mix, water, broth and veggies - stir to combine.
4. Trim Fat from chicken and cut in half to make cutlet size breasts. Rinse and dry chicken. Season with spices. Lay on top of rice and push it down just a bit.
5. Cover pan and cook for 30 minutes.
6. Stir and flip chicken in sauce - bake another 15 minutes covered.
7. Remove cover, it is probably still a bit soupy - so I cooked it another 10-15 minutes with out a cover and then let it sit for 5 minutes before serving.

Weight Watcher Points - one sixth of the dish is 6 points.

I served it with grilled veggies or salad. My favorite is taking 1 lb of fresh green beans, one bunch of green onion, one can of water chestnuts, 2 tsp olive oil and a 1 Tbsp of Balsamic Vinegar. Over medium- to medium high heat sautee beans and onions in olive oil. When they are turning bright green add in the water chestnuts and heat for another minute or two drizzle with vinegar and cook for another minute or two more stiring well. YUM.