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Chicken and Rice Recipe

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.

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Chicken and Rice Recipe

Prep: 15 min. Bake: 50 min.

Yield: 6 Servings

15 50 65

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 13-in. x 9-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 meat thermometer reads 170°. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 358 calories, 8 g fat (3 g saturated fat), 79 mg cholesterol, 1,080 mg sodium, 35 g carbohydrate, 4 g fiber, 33 g protein.

Originally published as Chicken and Rice in Quick Cooking September/October 2001, p33

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Chicken and Rice

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Reviewed on Aug. 21, 2012 by sgarlata

Had no taste - very bland!!!!!

Reviewed on Jan. 19, 2010 by myshiloh

We make this recipe on a regular basis at our house. We chunk the chicken before cooking so when it's time to eat, we don't have to go around cutting the kids' meat. An easy, inexpensive, tasty meal that keeps our family of 7 coming back for more.