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CHICKEN & RICE BAKE

October 21, 2014 5 1
SERVINGS 4
COOK TIME 60 mins
PREP TIME 10 mins

(based on 1 votes)
CHICKEN & RICE BAKE

Ingredients:

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

Directions:

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.

Reviews


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reviewed by: hornfampdx | Jan, 07, 2013

" This was an instant hit with our family of picky and un-adventurous eaters. I add all the worcestershire sauce at once, and sometimes we switch it up & use boneless chicken thighs instead. Heats up great too - LOVE IT! "

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