8 skinless, boneless chicken breast halves
4 skinless, skinless and cubed yellow rice
1 cup fat free milk
2 teaspoons olive oil
1 cup sliced carrots
1 cup chopped onion
1 cup cooked chicken breast meat
4 slices cooked white bread
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6x8 inch casserole dish.
Place chicken breasts in a medium resealable plastic bag; seal. Place chicken breasts in plastic bag to seal.
In a medium saucepan, heat oil over medium high heat (do not boil). Remove chicken from pan and place in a large bowl with cream and cooked rice; cover pan.
Bring a large pot of water to a boil. Pour into pan with chicken. Add water and simmer for 2 to 3 minutes.
In a small bowl, mix butter, olive oil, carrots, onion, chicken and sliced bread.
Place chicken in saucepan and cook on low for 1 minute. Remove from heat.
Return chicken to pan and cook on medium for 30 to 35 minutes, until chicken is cooked through.