Chicken, Rice And Vegetables - cooking recipe

Ingredients

1 c. rice
1 onion, minced
1/2 c. green peppers, chopped
1/2 c. celery
1/2 tsp. salt
1 1/2 c. water
2 chicken breasts
10 oz. cream of mushroom soup
1/2 c. milk
10 oz. mixed vegetables (frozen; 1 bag)

Preparation

Mix the rice, onion, green pepper, celery and salt in a small bowl.
Add the water; stir to blend.
Divide the whole chicken breasts; you will need four pieces.
Tear 4 pieces of foil about 15 inches long.
Divide the rice mixture into four portions, one portion to each foil piece.
Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out.
Place 1 chicken piece on top of each portion of rice mixture.
Blend the soup and milk; spoon equally over the chicken.
Thaw the mixed vegetables just enough to separate.
Arrange the vegetables around the chicken.
Bring long ends of foil up and fold carefully.
Fold the two sides up and seal so juice will not run out.
Place packs on a cookie sheet in a preheated 375\u00b0 oven.
Bake for 1 hour. Yield:
4 servings.
Carbohydrate 53 g, protein 22 g, fat 11 g, calories 399.