oven chicken and rice

Name: Oven Chicken and Rice
Prep time: 10 min
Cook time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 can(s) cream of chicken soup; 1 1/2 cup(s) chicken broth; 1 cup(s) long grain white rice; 1 teaspoon(s) dried parsley; 1/4 teaspoon(s) pepper; 3 - boneless, skinless chicken breasts, butterflied and sliced in half to make 6 pieces; 1 cup(s) ritz, townhouse or other butter type cracker crumbs; 1 teaspoon(s) paprika; 3 tablespoon(s) butter, melted

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70 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on May 26, 2020

Did you know: Rice is the oldest known food that is still widely consumed today. Archaeologists can date its consumption back to 5000 BC, the time when the first traces of its cultivation in China, India and Thailand appear. From India, it arrived to the West thanks to merchants, but its cultivation has always been most widespread in Asia.

Rate

prep time 10 Min

cook time 55 Min

method Bake

yield 6

Ingredients

1 can cream of chicken soup
1 1/2 cups chicken broth
1 cup long grain white rice
1 teaspoon dried parsley
1/4 teaspoon pepper
3 - boneless, skinless chicken breasts, butterflied and sliced in half to make 6 pieces
1 cup ritz, townhouse or other butter type cracker crumbs
1 teaspoon paprika
3 tablespoons butter, melted

How To Make oven chicken and rice

Step 1

Preheat oven to 375 degrees Combine soup, 1 1/3 cups chicken broth, rice, dried parsley, pepper and pour into a 9x13 glass casserole.

Step 2

Arrange chicken pieces on top of rice mixture.
Step 3

Cover tightly with foil. Bake 50 minutes.
Step 4

Toss crackers with melted butter and sprinkle on top of each chicken breast. Sprinkle whole casserole with paprika.
Step 5

Bake 5 minutes more.
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