 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
This homey combination is one of my most requested chicken recipes. It's a snap to assemble using a boxed rice mix. Plus, it's low in calories. Joyce Unruh of Shipshewana, Indiana Ingredients:
1 package (6 ounces) long grain and wild rice mix |
2 medium carrots, shredded |
3/4 cup frozen peas |
1 can (8 ounces) sliced water chestnuts, drained |
1-1/4 cups water |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted |
6 boneless skinless chicken breast halves (4 ounces each) |
1/8 teaspoon paprika |
1/8 teaspoon pepper |
1 garlic clove, minced |
1 tablespoon olive oil |
Directions:
1. In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
2. Meanwhile, sprinkle chicken with paprika and pepper. In a large nonstick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a meat thermometer reaches 170° and rice is tender. Yield: 6 servings.
|
|