EASY CHICKEN WITH RICE CASSEROLE
I haven't made this one yet but found it in an old Pillsbury book I have. Sounds really easy but needs quite a bit of cooking time so not good for a rushed dinner. It sounds yummy! (You can substitute any condensed cream soup in this recipe, try cream of mushroom or cream of broccoli). Note: recipe calls for bone-in, skin on chicken breasts.
Provided by Reggies Mom
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray.
- In large bowl, combine rice, both soups and water; mix well. Pour into baking dish.
- Place chicken, skin side up, over rice mixture. Brush chicken with melted butter; drizzle with any remaining butter. Sprinkle with paprika. Cover with foil.
- Bake at 325°F for 1 1/2 hours. Uncover; bake an additional 20 to 30 minutes or until chicken is not longer pink, its juices run clear and skin is slightly crisp.
Nutrition Facts : Calories 478.7, Fat 22.7, SaturatedFat 7.7, Cholesterol 112.6, Sodium 838.9, Carbohydrate 32.1, Fiber 0.8, Sugar 1, Protein 34.4
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