1 1/2 pounds chicken breasts, no skin, no bone
1 cup brown rice, instant
1/2 cup skim milk
1/2 c. water
1/4 teaspoon black pepper
1/2 teaspoon onion powder
Place chicken in the bottom of 2 quart slow cooker. Mix together onion flakes, rice, milk, water, cream of celery soup, and pepper, onion powder and water in a medium bowl. Pour soup mixture over chicken. Sprinkle with Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.
Yield: 5 servings. Per serving (about 1 cup)= 325 Calories; 6g Fat (18.2% calories from fat); 34g Protein; 31g Carbohydrate; 2g Dietary Fiber; 90mg Cholesterol; 598mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Non-Fat Milk; 0 Fat.