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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Prompted by a visit from my husband's orange-loving grandmother (she spends winters in Florida), I planned an orangy dinner. Even the main dish fit the theme, with mandarin oranges and orange juice in this savory chicken and rice bake. Susan West North Grafton, Massachusetts Ingredients:
1-1/2 cups uncooked long grain rice |
4 boneless skinless chicken breast halves (1 pound) |
1/2 cup sliced fresh mushrooms |
2 cups orange juice |
1 cup chicken broth |
1/2 teaspoon salt |
pepper to taste |
1 can (15 ounces) mandarin oranges, drained |
paprika and minced fresh parsley, optional |
Directions:
1. Spread rice in a greased shallow 3-qt. baking dish. Top with chicken and mushrooms. Pour orange juice and broth over all. Sprinkle with salt and pepper.
2. Cover and bake at 350° for 45-50 minutes or until chicken juices run clear and rice is tender. Garnish with oranges, paprika and parsley if desired. Yield: 4 servings.
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