EASY BAKED CHICKEN WITH RICE
|Categories:||Chicken, Quick & Easy|
|Keywords:||rice, ckn, soup-mix, cream-mushroom-soup|
|Serves:||How big is your appetite (6-to-8-servings)|
|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||poultry seasoning|
Pinched by Shellmarie, and 323 more.
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DirectionsPreheat oven to 350 dF and line a 4 quart Dutch oven with aluminum foil.
NOTE: Can use a heavy casserole dish if you prefer.Pour uncooked rice into Dutch oven lined with foil.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.Place cut up chicken parts on top of rice and sauce mixture.
Sprinkle Lipton Onion Soup Mix, paprika, poultry seasoning and pepper over chicken.Bake at 350 dF for about 45 minutes-to-1 hour (or until chicken and rice are done).Serve with homemade biscuits, rolls or loaf of bread...warm from the oven, buttered and slathered with honey is mighty tasty!!!..=;D