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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time. Ingredients:
6 boneless skinless chicken breast halves |
1-1/2 cups uncooked minute® white rice |
1/2 cup boiling water |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2 tablespoons onion soup mix |
1 package (10 ounces) frozen peas, thawed |
1/2 cup minced fresh parsley |
Directions:
1. Place chicken in a greased 13-in. x 9-in. baking dish. In a small bowl, combine rice and water. In a large bowl, combine the soups, soup mix and peas; stir into rice mixture. Spread over chicken.
2. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with parsley. Bake 10-15 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.
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