Saturday Share: Recipe, One Dish Chicken and Rice Bake

I cook brown rice as my mom always called it, but many of you haven't changed from the white rice you grew up eating.

This easy bake recipe is for you. It serves 4-6, and it's put together and baked in one dish.

Easy to make, easy to clean up, and tastes good too.

Here's a tip when cooking chicken breasts. Each chicken breast is larger on one end than the other. 

If you flatten the "big end" so it's more nearly of uniform thickenss, the chicken breast will cook evenly. Simply put the big end between 2 sheets of plastic wrap or wax paper and whack it with the bottom of a skillet or a meat mallet.

One-Dish Chicken & Rice Bake

1 can of Cream of Mushroom Soup
1 cup of water
3/4 cup uncooked regular white rice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon paprika
4 skinless, boneless chicken breasts, cut in half
1/4 cup grated cheese of your choice (can use Kraft Parmesan if that's all you have)


1. Preheat oven to 375 degrees F.
2. In 2-quart casserole dish, whisk together the soup and water.
3. Stir in the raw rice.
4. Sprinkle the salt on both sides of the chicken breasts.
5. Place the chicken on top of the rice and soup mixture.
6. Sprinkle the paprika and pepper over the whole thing.
7. Cover with foil and bake at 375 degrees F. for 45 minutes. Chicken should no longer be pink when done.
8. Remove covering, sprinkle cheese overthe top.
9. Return to oven and bake uncovered an additional 5-7 minutes or until cheese is melted and bubbly.
10. Serve immediately.

Takeaway Truth

Try this one-dish easy bake entree for Saturday's dinner.

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