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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Clipped from the Orlando Sentinel, a good one-dish meal that is also kid friendly. Ingredients:
2 cups jasmine rice |
14 ounces low sodium chicken broth |
3/4 cup buttermilk |
1/2 cup dry white wine (can sub additional chicken broth) |
8 ounces mushrooms, fresh, sliced |
1/4 teaspoon salt |
3 1/2 lbs chicken breasts (bone-in, skinless) |
paprika (to dust top of casserole) |
1/3 cup parsley, fresh, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Mix 2 cups uncookoed rice, chicken broth, buttermilk, white wine, mushrooms and salt. Spoon into a 9 x 13 inch baking dish that has been coated with cooking spray. Place 3-1/2 pounds bone-in skinless chicken breasts and thighs in dish atop the rice. Sprinkle chicken with paprika. Cover with nonstick foil and bake 1-1/2 hours or until chicken is no longer pink. Garnish with fresh chopped parsley.
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