Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 275*f. (yes, 275*). pour butter into bottom of a lasagna dish(13x9 or larger), tilt to cover bottom evenly. combine the rices, sprinkle evenly over the butter. mix soups, milk and wine (or broth). pour 1/3 of it over the rice. place chicken breasts on top of rice/soup. pour remaining soup mixture evenly over chicken breasts. sprinkle with almonds and parmesan cheese. cover with foil. bake 2-1/2 hours. (yes, that long). for once a month cooking - put into 2 - 8" foil pans. cook 1 hour and freeze. thaw, cook covered in 350* oven 40 minutes, uncover and heat 15 minutes longer until hot and bubbly.

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.