Chicken and rice recipe

Who does not enjoy a recipe that takes only five minutes to pull with each other and tastes excellent too! Chicken, rice and our scrumptious Cream of Mushroom soup come together in a simple recipe that's easy to customize. See the recipe guidelines for advice on how to make the recipe prep even less complicated, and for other variations. For a cheesy model with veggies, try out: Cheesy Chicken & Rice Casserole

Elements

expense per recipe: $seven.96

The cost is determined by the nationwide average.

can (ten one/two ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Unwanted fat Cost-free Cream of Mushroom Soup

cup uncooked lengthy grain white rice

teaspoon ground black pepper

pounds skinless, boneless chicken breast halves

How to Make It

Stir the soup, water, rice, paprika and black pepper in an 11x8x2-inch baking dish. Season the chicken as sought after. Top with the chicken. Cover the baking dish.

Bake at 375°F. for 45 minutes or right up until the chicken is cooked through and the rice is tender. Allow stand for ten minutes. Stir the rice ahead of serving.

Recipe Suggestions

Ingredient Note: We develop our recipes making use of a four-to five-ounce skinless, boneless chicken breast half per serving. However, there are a assortment of sizes accessible in-keep, from the butcher counter to the meat case and the freezer section. Use whichever you favor- just stick to the recipe as written over for the ideal end result. If you happen to be utilizing more substantial chicken breasts, you can minimize them in half crosswise prior to making use of in the recipe or they may call for a little longer cooking time (or you can lower more substantial ones in half horizontally before using).

For 1 Dish Buffalo Chicken & Rice Bake, stir 1 cup sliced celery, 1 cup shredded sharp Cheddar cheese and one to 2 tablespoons cayenne pepper sauce into the rice mixture ahead of topping with the chicken.

For One Dish Mexican Chicken & Rice Bake, minimize the water to three/4 cup. Stir 1 can (about 15 ounces) black beans, rinsed and drained, 1/two cup shredded Mexican blend cheese, one/two cup Pace® Chunky Salsa into the rice mixture prior to topping with the chicken. Soon after baking, stir the rice and sprinkle with one more one/two cup cheese. Cover and allow stand for 10 minutes. Sprinkle with one tablespoon chopped fresh cilantro leaves, if sought after.

Prep Ahead: Assemble recipe, wrap tightly and refrigerate for up to 24 hrs. Uncover and bake at 375° F. for 50 minutes.

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