Creamy Chicken Bake

Submitted By: Express lane diabetic cooking cookbook
  
Posted On: ossg-recipes@yahoogroups.com

Servings: 4
  

8 skinless chicken thighs
1 T. salt free herb mix
1 tea. dried thyme leaves
1 tea. paprika
1 med. onion, chopped
1- 8 oz. pkg. frozen mixed vegs.
1/2 10.75 can 98% fat free cream of chicken soup
1/2 cup low fat low sodium chicken broth
2 cups cooked brown rice

preheat oven to 350
lay chicken thighs in a roasting pan and sprinkle with herbs. add onion
and frozen veges. stir together soup and broth and pour mix over chicken and veges. cover with roaster lid. cook for 45 mins. to 1 hour or until chicken juices run clear. serve over rice.

serves 4
serving size
2 chicken thighs, 1/2 cup vegs. 1/2 cup rice

exchanges
2 starch
1 veg.
4 very lean meat
1/2 fat

344 cals
7 fat
117 chol.
366 sodium
36 carbs
fiber 4
5 sugar
33 protein