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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.
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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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.
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