Chicken and Rice Bake
A tasty treat
SERVES 4
PREP TIME 10 Min
COOK TIME 50 Min
STAND 10 Min
READY IN 70 Min
Ingredients:
1 can Condensed Cream of Mushroom Soup
1 1/3 cups water
3/4 cup uncooked long grain white rice
1 tablespoon lemon juice
1 teaspoon Italian seasoning, crushed
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups broccoli florets (fresh or frozen)
1 cup baby-cut carrots, cut in half diagonally
1 small can of mushrooms
1/3 cup shredded Italian cheese blend
1/8 teaspoon paprika
1 1/4 pounds skinless, boneless chicken breast halves or tenderloins
Enjoy the taste:
Directions:
1.
Heat the oven to 350°F. Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder,
black pepper, broccoli, mushrooms and carrots in an 11x8x2-inch baking dish.
2.
Place the chicken on the rice mixture. Season the chicken with additional black pepper and
sprinkle with the paprika. Cover the baking dish.
3.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the
cheese. Cover and let stand for 10 minutes. Stir the rice mixture before serving.