Ingredients Jump to Instructions ↓

  1. 2 tsp olive oil

  2. 12 oz assorted mushrooms (including some shiitake caps or crimini adds a woodsy flavor) or white mushrooms, sliced

  3. 1 can (10 3/4 oz) condensed cream of chicken soup with herbs

  4. 1 1/2 cups milk

  5. 1 cup uncooked converted white rice

  6. 1 cup nonfat sour cream

  7. 1 medium onion, shredded

  8. 4 chicken legs (about 1 3/4 lb), skin removed, visible fat cut off

  9. 1 cup shredded Gruyere or Swiss cheese

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Coat a 13 x 9-in. baking dish with nonstick spray.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and sauté 4 to 5 minutes until limp and just beginning to brown.

  3. Whisk soup, milk, rice, sour cream and onion in a large bowl to blend. Stir in mushrooms; pour into prepared baking dish. Place chicken on top, spoon on some soup mixture and cover tightly with foil.

  4. Bake 1 1/4 hours or until a meat thermometer inserted in thickest part of leg, not touching bone, registers at least 160°F, juices run clear when meat is pierced, and the rice is nice and tender.

  5. Sprinkle with cheese and bake, uncovered, 5 minutes or until cheese bubbles and just begins to brown.Good with carrots and peas.


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