Chicken Dinner in a Dish and a Dash

This is my adaptation of a recipe I got from Family Circle magazine in 1981. I have used skinned chicken thighs for this and usually I use mushroom soup and the reduced fat kind works just fine if you are wanting to lower fat content. Serve with your favourite veggie on the side.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  skinless chicken breast halves, about 7 oz each
• 6  tablespoons  Italian salad dressing
• 2  tablespoons  onion flakes
• 2  tablespoons dried parsley
• 1⁄4 teaspoon dried marjoram, crumbled
• 1⁄4 teaspoon dried basil, crumbled
• 1⁄4 teaspoon lemon pepper seasoning or 1  tablespoon lemon juice
• 1 (10 ounce) can  cream of chicken soup or 1 (10 ounce) can  cream of mushroom soup
• 1 1⁄2 cups water
• 1  cup  uncooked converted rice

Directions

1. Mix together dressing, onion flakes, parsley, marjoram, basil, lemon pepper seasoning, soup and water.
2. Arrange rice in bottom of a casserole or 13 x 9 pan and stir in 1/2 the liquid.
3. Place chicken pieces on top and pour remaining liquid over top. Cover with foil or lid.
4. Bake at 350 F for 30 min; uncover; stir rice mixture. You may need to add a little additonal water if it seems too dry. Bake 30 to 40 minutes longer until bubbly and rice and chicken are done. Serves 4.