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Ham Barley and Almond Bake
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
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
