Quick and Easy Chicken
Ready In: 1 hr 20 mins
Serves: 4
Ingredients
- 4 boneless chicken thighs or 4 boneless chicken breast halves
- 2 cups cooked rice
- 1⁄2 cup water
- 1 can condensed cream of chicken soup
- 2 tablespoons sherry wine
- 1⁄4 teaspoon ground black pepper
Directions
- Preheat oven to 325F degrees.
- Brown the chicken in a nonstick skillet over medium heat about 5 minutes per side Spread the cooked rice evenly over the bottom of the prepared baking dish.
- Remove the chicken from the skillet and arrange it on top of the rice.
- Add the water to the skillet and bring it to a boil over high, scraping up any browned bits to deglaze it.
- Add the soup and sherry and stir until smooth.
- Pour the soup mixture over the chicken.
- Cover the dish tightly and bake in the preheated oven until tender, about 1 hour.
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