Oven Chicken Rice
Browse the article Oven Chicken Rice
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