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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (288g) Recipe makes 4 servings |
||
| Calories 322 | ||
| Calories from Fat 56 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.2g | 9% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 1.3g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 571mg | 23% | |
| Potassium 397mg | 11% | |
| Total Carbohydrate 33.2g | 11% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.2g | ||
| Protein 31.0g | 62% | |
One Dish Chicken and Rice Bake
By: Bev
Feb 18, 2003
This recipe goes together in 5 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! Enjoy this recipe from American Century Cookbook.
SERVES 4
Ingredients
-
1 (10 3/4 ounce) can cream of mushroom soup
- 1 cup water
- 3/4 cup uncooked long-grain rice (not quick cooking)
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 4 boneless skinless chicken breast halves
Directions
1
Preheat oven to 375°F.2
Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.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 the center--about 45 minutes.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice > Long-grain rice
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- Preparation > Equipment > Oven
- Dietary > Lighter Fare
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Featured Reviews for This Recipe
From: Tim964
On Apr 15, 2009
It was good, but kinda plain. I even added about a teaspoon of chicken soup base to the soup/water mixture to try and perk it up. It's a good, basic recipe that I will more than likely make again, it's just nothing to write home about.
From: PickleLover
On Apr 3, 2009
A Great base to work with 
I love rice and this is an easy guidline. i cut the chicken smaller for prefrence, and added garlic pepper seasoning and 1/4 cup sour cream and corn. Next time i may try some chili powder and black beans
From: cajunhippiegirl
On Dec 22, 2008
Just like I remember my grandmother making. The only difference was she used a cut up chicken. I tweaked only a little by sprinkling some garlic powder, and Herbes de Provence along with the Paprika, over the tops of the Chicken before baking. Rice came out just right and chicken was moist & juicy. Thanks for posting.
From: Lennie
On Dec 31, 2003
This dish has been one of my MIL's standard dinners for years and years. I used to make it a lot in the late 70s and 80s, too. It is easy to put together and makes a great meal when served with a green veg. The recipe also works well with pork chops (just brown them first). I always used to season the chicken or chops with a wee bit of poultry seasoning. Make sure you use regular long-grain rice in this dish; minute rice will go too mushy and brown rice won't cook thoroughly. Thanks Bev, for posting this classic for all to discover.
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