Chicken Bake
photo by karen
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 (10 ounce) can cream of mushroom soup
- 1 cup hot water
- 3⁄4 cup uncooked white rice
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon pepper
- 4 boneless skinless chicken breasts
directions
- In a 2-qt shallow baking dish mix soup, water, uncooked rice, paprika, and pepper.
- Place uncooked chicken on rice mixture, sprinkle with additional paprika and pepper.
- Cover.
- Bake at 375 degrees for 45-50 min or until chicken and rice are done.
- NOTE: for creamier rice, increase water to 1 1/2 cup.
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Reviews
-
Very easy recipe, and quick too! I used cream of chicken soup instead of cream of mushroom (that's all I had in the house) and sprinkled paprika over everything, which gave the rice a rosy color. My only complaint is that I followed the instructions for creamy rice, using 1 1/2 cup of water, and the rice ended up very soupy. It still tasted good though and the chicken was very moist for boneless/skinless chicken. Freshly ground pepper really helped give it some flavor too.
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Another nice recipe, Sam #3. :) My bf and I both enjoyed this one. I set his plate down and bf said it looked great, and when I came back he said it tasted great too. He was fond of the rice right away and also liked the chicken. I had to make some changes: My local store was out of Healthy Request Campbell's Cream of Mushroom (I can eat this kind it has nothing bad for my IBS in it!), so I had to sub with my usual Imagine Brand Creamy Portabello Mushroom Soup. I used 1 cup worth of soup and 3/4 cup of water. I added to the rice/soup.water mix 5 fresh mushrooms, which I sliced. I had 3 chicken breasts. 50 mins was perfect in my oven. Next time I'll add a little more liquid as my rice wasn't as creamy as I wanted (not recipe's fault). The chicken was not dry though. :) Made for Please Review My Recipe tag game. Thanks for sharing, I'll make this again and I hope to be able to try it using the Healthy Request Cream of Mushroom.
Tweaks
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Very easy recipe, and quick too! I used cream of chicken soup instead of cream of mushroom (that's all I had in the house) and sprinkled paprika over everything, which gave the rice a rosy color. My only complaint is that I followed the instructions for creamy rice, using 1 1/2 cup of water, and the rice ended up very soupy. It still tasted good though and the chicken was very moist for boneless/skinless chicken. Freshly ground pepper really helped give it some flavor too.
RECIPE SUBMITTED BY
<p>I'm a SAHM of 5, <span style=color: #ff6600;>Joshua</span> (9 mths), <span style=color: #cc99ff;>Olivia</span> (4), <span style=color: #339966;>Isaac</span> (14) and <span style=color: #ff99cc;>Brianna</span> (11) and my step-son <span style=color: #0000ff;>Dylan</span> (17). My DH works nights so often comes home to new dishes that I made after the kids go to bed. <br /> <br /><img src=http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg alt= /> <br /> <br /><a href=http://s2.photobucket.com/albums/y41/samplepics/blinkies/siggies/?action=view&current=images1.jpg target=_blank><img src=http://i2.photobucket.com/albums/y41/samplepics/blinkies/siggies/images1.jpg border=0 alt=Photobucket /></a></p>