one dish chicken & rice bake
(1 rating)
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This recipe is from the back of a campbells soup that I found years ago, and tried it out on my family. It became a favorite. I also used to make this in a dutch oven, on camping trips. I would put all the ingredients in the dutch oven, and make a whole in the ground with hot coals, then cover with dirt, and 4 hours later dinner was ready after all the camping activities. Even the wildlife would come and sniff the air.
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
45 Min
Ingredients For one dish chicken & rice bake
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can (10 3/4 ounces) campbell's® condensed cream of mushroom soup (regular or 98% fat free)
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1 cup water
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3/4 cup uncooked regular long-grain white rice
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1/4 teaspoon paprika
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1/4 teaspoon ground black pepper
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1 1/4 pounds skinless, boneless chicken breast halves
How To Make one dish chicken & rice bake
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11.Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. 2.Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.
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2RECIPE TIPS •Recipe Note: For creamier rice, increase the water to 1 1/3 cups. •Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping. •Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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