Easy Chicken and Rice Bake (Lo-Cal)

This recipe is nothing special.  It is quick, easy, and relatively nutritious.  The recipe can be made in 60 minutes, start to finish and goes for about 330 calories with only 7 grams of fat.  Use a low sodium soup if you can.


  • 1 can (10.5 oz) cream of chicken or cream of celery soup
  • 1 cup water
  • 3/4 cup uncooked white rice
  • 1/4 tsp paprika
  • 4 boneless, skinless chicken breast halves


  1. Preheat oven to 375°
  2. In a separate bowl mix soup, rice, water and paprika.
  3. Spray 13×9 baking dish with non-stick spray, and pour soup and rice mix into bottom of dish
  4. Place 4 chicken breast on top of rice
  5. Sprinkle additional paprika over the chicken breasts
  6. Bake for 45-50 minutes

When finished the rice should be creamy but not soupy.  If you have water standing, keep cooking it.


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