This dish has been one of my MIL’s standard dinners for years and years. I used to make it a lot in the late 70s and 80s, too. Makes a great meal when served with a green veg.
It’s so easy to put together. Goes together in 5 minutes and bakes in 45. Best of all it is mixed and baked in the same casserole! One dish to wash is always a plus.
The recipe also works well with pork chops too (just brown them first).
This is a keeper and I’ll bet you will be making it again and again.
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One Dish Chicken and Rice Bake
1 (10 3/4 ounce) can cream of mushroom soup
1 cup water
3⁄4 cup uncooked long-grain rice (not quick cooking)
1⁄2 teaspoon paprika
1⁄2 teaspoon black pepper
4 boneless skinless chicken breast halves
Preheat oven to 375°F.
Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole.
Lay chicken on top and sprinkle with remaining paprika and pepper.
Cover and bake until bubbly and chicken shows no signs of pink in the center–about 45 minutes.
Serving Size: 1 (288 g)
Servings Per Recipe: 4
AMOUNT PER SERVING % DAILY VALUE
Calories from Fat 70 21%
Total Fat 7.8 g 12%
Saturated Fat 1.8 g 8%
Cholesterol 75.5 mg 25%
Sodium 675.5 mg 28%
Total Carbohydrate 33.2 g 11%
Dietary Fiber 0.6 g 2%
Sugars 1.2 g 4%
Protein 28.8 g 57%
Recipe based on one by Bev I Am
Photo by anniesnomsblog