Baked Chicken in Mushroom Gravy

• 4 skinless, boneless chicken breasts
• 1 can low-fat, reduced-sodium cream of mushroom soup
• 1/2 cup (125 ml) sliced mushrooms
• 2 tsp (10 ml) Dijon-style mustard
• 1 cup (225 ml) plain nonfat yogurt (may substitute nonfat sour cream)
• 1 cup (225 ml) skim milk
• 1/2 tsp (2 ml) dried thyme
• 2 cups (475 ml) cooked brown rice

1. Preheat oven to 400 degrees (200 C.).
2. Spray 9-inch x 13-inch baking dish with non-stick cooking spray.
3. In medium bowl mix soup, mustard, yogurt and milk until blended.
4. Spread half the mixture on bottom of baking dish.
5. Arrange chicken breasts on top of mixture, and spread remaining mixture on top of chicken breasts.
6. Sprinkle with mushrooms and thyme.
7. Bake at 400 degrees (200 C.) for approximately 20 minutes or until chicken is thoroughly cooked (gravy will begin to brown).
8. Remove chicken breasts and stir sauce.
9. Place chicken breasts on 1/2 cup (125 ml) cooked brown rice; pour gravy over the top.

skinless, lowfat, mushrooms, mustard, nonfat yogurt, milk, thyme, brown rice

Taken from online-cookbook.com/goto/cook/rpage/00164A (may not work)