Lemon Pepper Rice N Chicken

4 boneless, skinless chicken breast, cooked*
2 cans (10.75 oz) cond cream chicken soup
1/4 cup mayonnaise, reduced fat
2 cups 1% milk
1-2 tablespoons lemon pepper
1-2 tablespoons dried minced onion
1 1/2 cups dry instant rice
2 cups shredded cheddar cheese
fresh parsley, for garnish
fresh tomato, for garnish

Pre-heat oven to 350 F. Follow one of the methods below to cook chicken. Cube or shred cooked chicken. Place in the bottom of a 9×13 baking dish or similar size casserole.

Combine soup, mayonnaise and milk. Stir until smooth. Mix in lemon pepper, minced onion, rice and 1/2 the cheese. Pour mix over chicken. Bake at 350 F for 30 minutes or until hot and bubbly through. Sprinkle with remaining cheese and allow cheese to melt. Garnish with sprigs of parsley and fresh tomato.

Recipe shared by Amy McMullin from Sandy, Utah. Serves 8.

* Try deli-roasted chicken for a time saver idea. Chicken may also be cubed and stir-fried in a little butter until cooked through. Another idea is to stew the chicken by placing in saucepan, cover with water, add an onion, carrot, garlic clove and salt and pepper to taste. Simmer until chicken is cooked through and tender. Canned chicken also works well for this recipe.

NOTE: As written this recipe has 16 grams of fat per serving. To lower fat further try using a reduced fat soup and a reduced fat cheddar cheese.