One Dish Chicken & Rice Bake w/Campbells Mushroom Soup Recipe
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Excellent food is in the ingredients.
Ingredients:
1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
1 cup water (for creamier rice, increase the water to 1 1/3 cups)
3/4 cup uncooked long grain white rice
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
1/4 teaspoon paprika
Directions:
Step 1
Heat the oven to 375°F.
While the oven is heating, stir the soup, water and rice in an 11x8x2-inch baking dish.
Season the chicken with salt and pepper and sprinkle with the paprika.
Place the chicken on the rice mixture.
Cover the baking dish.
Step 2
Bake for 45 minutes or until the chicken is done and the rice is tender.
Let stand for 10 minutes.
Stir the rice and season to taste before serving.
Ingredients:
1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup or 98% Fat Free Cream of Mushroom Soup or Unsalted Cream of Mushroom Soup
1 cup water (for creamier rice, increase the water to 1 1/3 cups)
3/4 cup uncooked long grain white rice
1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half lengthwise for thinner pieces)
1/4 teaspoon paprika
Directions:
Step 1
Heat the oven to 375°F.
While the oven is heating, stir the soup, water and rice in an 11x8x2-inch baking dish.
Season the chicken with salt and pepper and sprinkle with the paprika.
Place the chicken on the rice mixture.
Cover the baking dish.
Step 2
Bake for 45 minutes or until the chicken is done and the rice is tender.
Let stand for 10 minutes.
Stir the rice and season to taste before serving.
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