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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.
TOTAL TIME: Prep: 15 min. Bake: 50 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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 cup: 358 calories, 8g fat (3g saturated fat), 79mg cholesterol, 1080mg sodium, 35g carbohydrate (4g sugars, 4g fiber), 33g protein

Reviews for Chicken and Rice

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MY REVIEW
billsweetie
Reviewed Jul. 29, 2014

"Add lemon juice and spice up the chicken and rice mixture with seasoning blends like dill or Italian or Greek."

MY REVIEW
sgarlata
Reviewed Aug. 21, 2012

"Had no taste - very bland!!!!!"

MY REVIEW
myshiloh
Reviewed Jan. 19, 2010

"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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