Baked Chicken and Vegetable Casserole

 

Nutrition	Total Calories: 396	Fat: 7g	Cholesterol: 66mg
Content	Protein: 33g	Calories from fat: 17%	sodium52 mg: 2
Pre Serving	Carbohydrates: 47g	Saturated fat: 1g

I did not make mine with mushrooms but if I had the money i would of….

very yummy recipe!!!

Ingredients

1 tsp olive oil, divided 1 (4 oz) boneless skinless chicken breast 1/4 (14 oz) can water-packed artichoke hearts, drained and quartered 1 slice green onion 1/2 c. sliced mushrooms

1/4 c. sliced zucchini 2 tbsp thinly sliced carrots 1/2 c. water, divided 1/4 tsp chicken bouillon granules Pinch Basil 1 1/2 tsp flour 1/4 c long-grain rice, cooked according to directions without salt or fat.

 

Directions

1. Preheat oven to 375. In skillet sprayed with nonstick vegetable cooking spray over medium-high heat, add 1/2 tsp olive oil. Add chicken breast and cook 3-4 minutes on each side until brown.
2. Remove fand place in a baking dish that has been sprayed  with nonstick vegetable cooking spray. Arrange artichoke hearts around chicken and set aside.
3. Add remaining 1/2 tsp olive oil to skillet and over medium-high heat add green onion and mushrooms. Cook 2-3 minutes than add zucchini and carrots.
4. Add 1/4 c water, bouillon granules, and basil and cover, cooking 2 minutes.
5. Mix 1/4 c water with flour and add to skillet, stirring until thickened.
6. Pour vegetable mixture over chicken in baking dish, cover and bake for 30 minutes.
7. Serve with hot cooked rice. Makes 1 serving