Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 350 degrees. mix dry soup, canned soups, rice, milk and water in a large casserole dish. place lid on casserole dish and cook covered for about 30 minutes. gently settle chicken breasts (or stir in left over chicken) on rice; place sprigs of fresh rosemary on chicken. replace lid and cook covered for 30-45 minutes, until chicken breasts are cooked through. remove lid, sprinkle french-fried onions over top of chicken and rice. put dish back in oven and cook 3-5 minutes. stir rice before serving.

Target recipe: in a large saucepan melt butter over medium heat and add chicken. brown on all sides then remove from pan and set aside. add onion and tomato and saute until onion turns translucent. stir in oregano and lemon juice. add rice and stir well to combine and coat all grains of rice. add chicken stock, stir and return chicken to pot. bring to a boil, reduce heat and simmer, uncovered, until all surface liquid has been absorbed. cover, turn heat to very low and cook 1 hour, stirring every 15 minutes to keep rice from burning or sticking.