Rosemary Chicken and Brown Rice

• 3-4 large chicken breasts, uncooked (I used 3, 8 ounce chicken breasts)


• 1 10 3/4 oz. can Campbell's cream of chicken soup (98% fat free)


• 1 1/2 cup water


• 1 cup brown rice (uncooked)


• 2 cups frozen vegetables


• 1 1/2 tsp rosemary garlic blend seasoning (set aside 1/2 tsp)


• 1 tsp onion powder


• 1 tbsp reduced fat Parmesan cheese shredded

1. Preheat oven to 350 degrees.
2. In a large bowl mix together water, cream of chicken soup, brown rice, and frozen vegetables.
3. Stir in 1 tsp rosemary garlic blend to the rice and vegetables.
4. Stir in 1 tsp onion powder to the rice and vegetables.
5. Transfer rice and vegetables mixture to a shallow baking dish (8x12).
6. Lay chicken on top of rice and vegetables.
7. Sprinkle remaining 1/2 tsp Rosemary Garlic blend over chicken.
8. Bake at 350 degrees for 30 minutes.
9. Sprinkle Parmesan cheese on top of chicken and return to oven and bake for an additional 15 minutes.
10. Remove from oven, serve immediately, and enjoy!

Source: http://www.skinnymom.com/2013/03/08/skinny-rosemary-chicken-and-brown-rice/