- 4 skinless, boneless chicken breast halves – cut into bite size pieces
- salt and pepper to taste
- 2 cups cooked white rice
- 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- 2 cups shredded reduced-fat Cheddar cheese
- 3 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken with salt and pepper to taste, and place in a microwave-safe dish. Cover, and cook in microwave for 5 to 6 minutes. Turn, and cook another 2 to 3 minutes, or until juices run clear. Let cool.
- In a 9×13 inch baking dish, mix together chicken, rice, and soup. Top with cheese, then with bread cubes.
- Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly, and bread is toasted.