Lowfat Chicken And Rice Primavera

• 2 c. instant rice
• 3 c. cooked and chopped chicken breasts
• 1 (14.5 oz.) can Italian diced tomatoes, drained (reserve liquid)
• 1 (15 oz.) can mixed vegetables, drained (reserve liquid)
• Fat free chicken broth
• 1 (10 3/4 oz.) can reduced fat cream of mushroom soup
• 3/4 c. reduced fat shredded Cheddar cheese

1. Preheat the oven to 350 degrees. Pour the uncooked rice in the bottom of a 9x13x2 inch baking pan. Layer the chicken over the rice.
2. Add the drained tomatoes and vegetables. Combine the liquid from the tomatoes and vegetables with enough chicken broth to make 2 1/2 cups of liquid.
3. Add this to the mushroom soup and heat. Pour this mixture over the vegetables.
4. Sprinkle the cheese over top of the casserole.
5. Bake for about 35 minutes.
6. Makes 10 generous servings.
7. Less than 4 grams of fat per serving.

instant rice, chicken breasts, italian diced tomatoes, mixed vegetables, chicken broth, cream of mushroom soup, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=100602 (may not work)