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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Broccoli, chicken and rice get a little zip from Italian salad dressing. Anyone who favors food with lots of flavor will enjoy this dish.Dianne Spurlock, Dayton, Ohio Ingredients:
2 cups uncooked minute® white rice |
1 package (16 ounces) frozen broccoli cuts, thawed |
1 medium onion, chopped |
1 celery rib, chopped |
2 tablespoons minced fresh parsley |
1 teaspoon salt |
6 boneless skinless chicken breast halves (4 ounces each) |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
1-1/4 cups water |
3/4 cup process cheese sauce |
1/2 cup italian salad dressing |
1/2 cup 2% milk |
fresh red currants, optional |
Directions:
1. Place rice in a greased 13-in. x 9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables.
2. In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken.
3. Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170°. Garnish with red currants if desired. Yield: 6 servings.
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