Chicken and Rice Bake makes 4 servings 1 can ( 10 oz) of reduced fat cream of chicken soup 1/2 cup of skim milk 2 packets of beef bouillon packets or cubes ( 35% less salt) 1 TBS of onion flakes 1 TBS of parsley flakes 1 tsp onion powder 3/4 cup of minute rice 2 whole chicken breasts, halved and skin removed Mix first 6 ingredients in a bowl and set aside. Place rice in a casserole dish. Arrange the 4 chicken pieces over rice. Spoon the soup mixture over chicken. Cover. Bake in a 350 F oven for about 1 1/2 to 2 hours until chicken is very tender.