Chicken and Rice Bake
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
4 skinless, boneless chicken breast halves (about 1 pound)
1.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.
I served it with some steamed broccoli. And this would have been pretty good except for 2 things.
1) I used the wrong side of the pepper shaker. Like the pour side, not the shake side. It had a little kick to it to say the least.
2) My rice was crunchy. If you havent been following my blog for the past few years, you won't understand that crunchy rice is pretty common with me. There only seems to be one recipe in which I can make normal rice. I dont know what the deal is. I am rice challenge.
1 comment:
One of my favorites. Perhaps increasing the water to 1 cup and slightly increasing the baking time would solve the crunchy rice problem. I came to your site via TipNut (your crockpot ribs recipe). I browsed through several of your other recipes and I have to tell you that besides looking very tasty, I very much liked them for their ease of preparation. I can somewhat tolerate a lengthy ingredients list but the prep should fit on the same page - one of my silly recipes keeping rules.
Post a Comment