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Oven Chicken Rice
Browse the recipe Oven Chicken Rice
Oven Chicken & Rice
YIELD Makes 4 to 5 servings
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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:
- 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.
- 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.
This recipe appears in:
Chicken
NUTRITIONAL INFORMATION:
| 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 |