EASY BAKED CHICKEN WITH RICE

Cin Straw's Kitchen Recipe

By Cin Straw's Kitchen NanatomyGrands

The dish is easy and oooh so flavorfull.
Enjoy!!!..=;D

P.S. To all you campers out in JAPland...this is a great dish to cook out at the campsite.
Put in a dutch oven that has a lid that will hold campfire coals on top and set on some too.


Recipe Rating:
 5 Ratings
Serves:
How big is your appetite (6-to-8-servings)
Cook Time:

Ingredients

4
skinless chicken breasts (cut into halves)..we don't like dark meat so we always use the white meat
2 c
rice uncooked regular long grain rice (i like wild long grain brown rice in this too)
1 pkg
dry lipton onion soup mix
2 can(s)
swanson's chicken broth (or box of low-sodium broth, equal to 2-cans)
2 can(s)
campbell's cream of mushroom soup
1/2 tsp
paprika
1/2 tsp
pepper
1/2 tsp
poultry seasoning
1 can(s)
water
Janet Tharpe

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Directions Step-By-Step

1
Preheat oven to 350 dF and line a 4 quart Dutch oven with aluminum foil.
NOTE: Can use a heavy casserole dish if you prefer.
2
Pour uncooked rice into Dutch oven lined with foil.
3
In a separate bowl, combine chicken broth, cream of mushroom soup and 1 can of water.
Pour mixture over the rice and mix well with rice.
4
Place cut up chicken parts on top of rice and sauce mixture.
Sprinkle Lipton Onion Soup Mix, paprika, poultry seasoning and pepper over chicken.
5
Bake at 350 dF for about 45 minutes-to-1 hour (or until chicken and rice are done).
6
Serve with homemade biscuits, rolls or loaf of bread...warm from the oven, buttered and slathered with honey is mighty tasty!!!..=;D

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy