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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%
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One Dish Chicken and Rice Bake

Recipe #54393 | 50 min | 5 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Sproutie69

On Oct 15, 2009

I had to use cubed chicken and cream of celery soup. I used 1/4 cup of white wine and 3/4 cup of water. Instead of just 1 cup of water. Tasted wonderful. Hubby and kid were happy.

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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.

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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

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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.

8 people found this review helpful

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