Oven Chicken & Rice the Editors of Publications International, Ltd.
Oven Chicken & Rice
Makes 4 to 5 servings
|1||can (10-3/4 ounces) condensed cream of mushroom soup, undiluted|
|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|
|2||tablespoons butter or margarine, melted|
|Salt and black pepper|
|Fresh dill sprigs (optional)|
- 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.
|Total Fat||22 g|
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