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CHICKEN & RICE BAKE
1 can (10 3/4 ounces) CAMPBELL'S® Cream of Mushroom Soup
1 3/4 cups water
3/4 cup uncooked long-grain rice
1 1/2 cups sliced fresh mushrooms
1 1/3 cups FRENCH'S® French Fried Onions, divided
2 tbsp. FRENCH'S® Reduced Sodium Worcestershire Sauce (30 % less Sodium)
4 chicken breast halves (about 2 pounds)
1/2 teaspoon each paprika and dried thyme leaves
Heat oven to 350°F. Combine soup, water, rice, mushrooms, 2/3 cup French Fried Onions and 2 teaspoons Worcestershire sauce in 3-quart oblong baking dish. Arrange chicken over rice mixture. Brush chicken with remaining Worcestershire sauce and sprinkle with paprika and thyme.
Bake, uncovered, for 1 hour or until chicken is no longer pink in center. Top with remaining 2/3 cup onions. Bake 3 minutes or until onions are golden.
Tips from French's
Tip: If desired, remove skin from chicken before baking.