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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a recipe I had marked to try from my TOH Homemakers School Magazine. I love recipes that use French's French Fried Onions, so if you don't wouldn't recommend this to try. I like that is a one pan meal and looks so tasty. Ingredients:
10 3/4 ounces condensed cream of mushroom soup, undiluted |
1 3/4 cups water |
3/4 cup long-grain rice, uncooked |
1 1/2 cups fresh mushrooms, sliced |
1 1/3 cups french-fried onions, divided |
4 teaspoons worcestershire sauce, divided |
4 chicken breast halves (about 2 pounds) |
1/2 teaspoon paprika |
1/2 teaspoon dried thyme leaves |
Directions:
1. Preheat oven to 375 degrees.
2. In a 13 X 9 inches baking dish, combine soup, water, rice, mushrooms, 2/3 cup french fried onions and 2 teaspoons worcestershire sauce. Arrange chicken on top of rice mixture. Brush chicken with remaining worcestershire sauce; sprinkle with paprika and thyme. Bake at 375 degrees, uncovered, for 1 hour or until chicken is no longer pink in center. Top with remaining onions and bake additional 3 minutes or until onions are golden.
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