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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 5 |
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Here's and easy weeknight dish. Serve with warm bread and salad and it makes a great meal. Ingredients:
1 can cream of mushroom soup |
1 cup long grain rice or 1 cup converted rice |
1 teaspoon dill weed |
1/4 teaspoon black pepper |
1 (3 lb) chicken, cut up and skinned |
1/2 cup crushed multi-grain cracker |
1 teaspoon paprika |
2 tablespoons butter, melted |
1 1/3 cups water |
Directions:
1. Preheat oven to 375F.
2. Combine soup, water, rice, 3/4 teaspoon dillweed, and pepper in 13X9 baking dish.
3. Arrange chicken pieces on top of rice mixture.
4. Cover tightly with foil and bake for 45 minutes.
5. Sprinkle chicken with crackeers, paprika, and remaining 1/4 teaspoon dillweed.
6. Drizzle with butter and bake 5 to 10 minutes or until chicken is tender.
7. Season to taste with salt and pepper.
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