Ingredients:
1-1/2 Cups brown rice, uncooked
8 oz. frozen stir-fry vegetables
1 lb. chicken breast fillets, cubed
1 Cup low-fat milk
1 15-ounce can cream of mushroom, celery or asparagus soup
Salt and pepper to taste
Directions:
Pre-heat oven to 350 degrees. Cook rice according to package instructions and place in a large bowl. Place vegetables in a strainer, rinse with hot water for a few minutes, drain well and set aside. In a medium skillet on high heat, sear chicken until it is slightly browned on all sides. Fold chicken into rice, then spread mixture into a 3-quart baking dish that has been prepared with cooking spray. In a small bowl, mix the milk into the soup until smooth, then pour half of this mixture over the chicken and rice. Season to taste. Spread vegetables over chicken and rice evenly, then pour rest of soup mixture on top. Bake casserole at 350 degrees for 20-30 minutes or until chicken is cooked through. Serves 4-6.