One Dish Baked Chicken and Rice
Jun. 15th, 2005 02:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fitfoolThis is easy to make and tastes ok though it's not my favorite. It only takes 10 minutes to throw things together and then you wait while it bakes for 45 minutes. The chicken tends to get a little on the dry side. I'm not sure what I'm doing wrong. Maybe leaving it in too long? Or maybe I should cover it.
This recipe is from The American Century Cookbook by Jean Anderson
1 (10 ¾ ounce) can cream of mushroom soup
1 cup water
¾ cup uncooked long-grain rice (not quick-cooking)
½ teaspoon paprika
½ teaspoon black pepper
4 boned and skinned chicken breast halves
1. Preheat oven to 375F.
2. Mix soup, water, rice, and ¼ teaspoon each paprika and pepper in ungreased shallow 2-quart casserole. (was able to get away with using the 1.5-quart casserole at michael’s)
3. Lay chicken on top and sprinkle with remaining paprika and pepper
4. Cover, and bake until bubbly and chicken shows no signs of pink in center – about 45 minutes.
This recipe is from The American Century Cookbook by Jean Anderson
1 (10 ¾ ounce) can cream of mushroom soup
1 cup water
¾ cup uncooked long-grain rice (not quick-cooking)
½ teaspoon paprika
½ teaspoon black pepper
4 boned and skinned chicken breast halves
1. Preheat oven to 375F.
2. Mix soup, water, rice, and ¼ teaspoon each paprika and pepper in ungreased shallow 2-quart casserole. (was able to get away with using the 1.5-quart casserole at michael’s)
3. Lay chicken on top and sprinkle with remaining paprika and pepper
4. Cover, and bake until bubbly and chicken shows no signs of pink in center – about 45 minutes.
