2 cups of instant Rice
2 chicken breasts
2 tablespoons butter *see notes*
1 15 oz can of french-style cut green beans
1 10 oz can of cream of chicken soup (fat free)
1/4 cup of 1% milk
1 cup of reduced fat cheddar cheese
1/4 cup of flour
Cut chicken into bite size pieces. Mix flour, salt, and pepper in bowl. Coat the chicken in the flour mixture. In another bowl add the can of green beans (drained), cream of chicken soup, and milk. Stir to combine.
In a medium skillet, heat 2 tablespoons of butter over medium-high heat. Cook chicken until parts of the chicken starts to become brown. You don’t have to cook the chicken all the way because it cooks in the oven.
Pour the cream of chicken soup and green beans into an 8 X 11 in a casserole dish. Once the chicken is brown, dump over green beans and soup mixture. You do not need to mix them all around. Bake in the oven at 375 for 25 minutes. The last 5 minutes sprinkle cheese on top and return to oven until the cheese is melted. Serve over rice.
Smart Points 5
Serve with 1/2 cup of Instant Rice: 5 smart points extra
Makes 6 servings
You can use cooking spray instead of butter to save on points and added fat. The points value would be reduced to 8 then.