Oven Chicken & Rice Photo
Oven Chicken & Rice
Yield: Makes 4 to 5 servings
Ingredients:
1
can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1-1/3
cups water

1
cup uncooked long-grain rice

1
teaspoon dried dill weed, divided

1/4
teaspoon black pepper

1
chicken (3 pounds), cut into serving pieces and skin removed

1/2
cup crushed multi-grain crackers

1
teaspoon paprika

2
tablespoons butter or margarine, melted

Salt and black pepper

Fresh dill sprigs (optional)



 
Preparation:
1.
Preheat oven to 375°F. Combine soup, water, rice, 3/4 teaspoon dill weed and 1/4 teaspoon pepper in 13X9-inch baking dish. Arrange chicken pieces on top of rice mixture. Cover tightly with foil. Bake 45 minutes.

2.
Sprinkle chicken pieces with crackers, paprika and remaining 1/4 teaspoon dill weed. Drizzle with butter. Bake 5 to 10 minutes or until chicken is tender. Season to taste with salt and pepper. Garnish with dill sprig.



Nutritional Information:
Serving Size:
Protein 42 g
Fiber 2 g
Carbohydrate 51 g
Cholesterol 165 mg
Total Fat 22 g
Calories 583
Sodium 805 mg
Dietary Exchange:
Fat 2
Meat 5
Starch 3


This recipe appears in: Chicken

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