OVEN CHICKEN AND RICE

Oven Chicken and Rice image

Did you know: Rice is the oldest known food that is still widely consumed today. Archaeologists can date its consumption back to 5000 BC, the time when the first traces of its cultivation in China, India and Thailand appear. From India, it arrived to the West thanks to merchants, but its cultivation has always been most...

Provided by Amy H.

Time 1h5m

Number Of Ingredients 9

Ingredients

1 can(s) cream of chicken soup
1 1/2 c chicken broth
1 c long grain white rice
1 tsp dried parsley
1/4 tsp pepper
3 boneless, skinless chicken breasts, butterflied and sliced in half to make 6 pieces
1 c ritz, townhouse or other butter type cracker crumbs
1 tsp paprika
3 Tbsp butter, melted

Steps:

1. Preheat oven to 375 degrees Combine soup, 1 1/3 cups chicken broth, rice, dried parsley, pepper and pour into a 9x13 glass casserole.
2. Arrange chicken pieces on top of rice mixture.
3. Cover tightly with foil. Bake 50 minutes.
4. Toss crackers with melted butter and sprinkle on top of each chicken breast. Sprinkle whole casserole with paprika.
5. Bake 5 minutes more.

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