Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
Chicken and Rice
Chicken and Rice
Prep Time
15 min
Cook Time
50 min
Yield
6 servings
Ingredients
- 6 boneless skinless chicken breast halves
- 1-1/2 cups uncooked instant rice
- 1/2 cup boiling water
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 2 tablespoons onion soup mix
- 1 package (10 ounces) frozen peas, thawed
- 1/2 cup minced fresh parsley
Directions
- Place chicken in a greased 13x9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken.
- Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a thermometer reads 170°.
Nutrition Facts
1 cup: 358 calories, 8g fat (3g saturated fat), 79mg cholesterol, 1080mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 33g protein.
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