Picture from Hometown
CHICKEN AND RICE SKILLET DINNER — 4 SERVINGS @ 6 POINTS each

One 1-oz. envelope onion soup mix, divided
4 4-oz skinless, boneles chicken breast halves
PAM
1 1/2 cups water
1 (10 3/4 oz.) can reduced-fat, reduced sodium cream of mushroom soup, undiluted
1/8 tsp. pepper
1 1/2 cups uncooked instant rice.

1. Sprinkle half of onion soup mix over both sides of chicken breast halves; coat chicken lightly with cooking spray.  Place a large nonstick skillet over medium-high heat until hot. Add chicken; cook 3 minutes on each side or until chicken is browned. Remove chicken and set aside.

2. Add remaining onion soup mix, water, mushroom soup and pepper to pan; bring to a boil.  Stir in rice. Top with chicken.  Cover, reduce heat to low, and cook 8 minutes, or until chicken is done. ~~Serve with a big salad or lots of steamed veggies!

~*~MORE THANKSGIVING RECIPES~*~

PARMESAN DINNER ROLLS - 3 points each.  THESE ARE SHOW STOPPERS FOR COMPANY IF YOU LET THEM RISE LONG ENOUGH!!!!
Use 1 bag of frozen roll dough. Spray muffin tin with PAM.  Place 2 roll balls in each cup (I like to cut them in half so I have 4 pieces for a cloverleaf roll) Spray tops lightly with Pam and sprinkle generously with Parmesan cheese (sesame seeds are fun too.) Let rise — I allow at least 2 1/2 - 3 hours and let them get very large) Bake at 375 for 8-10 minutes.

ONION TOASTED GREEN BEANS About 6 servings @ 2 points each
Mix 1 can Cream of Mushroom (98% fat free) with 1/2 cup skim milk, 1 tsp. soy sauce, dash pepper and 4 cups cooked green beans. Top with 1 cup crushed onion melba toast crackers.

Recipes from Carolyn Allen of Angel Grace Notes.
And don’t forget the “Smoked Beer Can Turkey!”