Put the uncooked rice in the casserole.
Saute the garlic, onion and peppers together in olive oil. Remove from pan and set aside. Add a bit more olive oil to the pan, and saute the breasts til they are nicely browned on both sides, but not cooked through.
Mix the mushroom soup, milk, sherry, cheese and rice mix together in the casserole. Lay the chicken breasts over the mixture, and cover with the French Fried Onions.
Put in oven at 350 for about 30 minutes. Nice with asparagus spears.
This was really good, and kid friendly.
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|Serving Size: 1 Serving (440g)|
|Recipe Makes: 4|
|Calories from Fat: 95 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 110.9mg||34 %|
|Sodium 770.1mg||27 %|
|Potassium 800.5mg||21 %|
|Total Carbohydrate 17.9g||5 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 15.9g|
|Protein 45.9g||66 %|
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Calories per serving: 355
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