Baked Chicken Breasts and Rice
- Ready In:
- 2hrs 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 1⁄2 cups uncooked white rice (not instant)
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1⁄4 cup sherry wine
- 1⁄2 cup slivered almonds
- 8 chicken breasts
- 1⁄2 cup butter, melted
- salt
- parmesan cheese
- paprika
directions
- Wash and dry chicken breasts.
- Place the uncooked rice in the bottom of a 9X11 baking pan.
- Mix soups, sherry and butter together and pour a little over the rice to moisten it.
- Salt the chicken breasts and place the salted chicken breasts on the rice.
- (It is okay if they overlap some).
- Pour the rest of the liquid on the breasts.
- Sprinkle parmesan cheese, almonds and paprika on top.
- Note: Do not add any moisture to the soups.
- The only liquid is the wine.
- Bake 2 1/2 hours uncovered at 275 degrees.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a great one-dish meal that is so easy to prepare. Great for busy days when you don't have a lot of time to cook. We loved the topping of parmesan and almonds. The paprika gives it a beautiful color. I served this with a garden salad for a complete meal. Quick, easy and tasty. Thanks Annette Marie, I will be making this again, for sure.
RECIPE SUBMITTED BY
looneytunesfan
United States