Southern Chicken and Rice

Name: Southern Chicken and Rice Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: A great dish for helping a cold or upset tummy.; I use a standard 8 piece pack of chicken thighs with skin on. Use one of the soup cans to measure the rice and milk.; You can substitute chicken breasts plus fat free soup and milk for an even lower fat recipe.; If you don't like the peppers they can be omitted. I like them because they add a little extra taste to the dish.; While cooking put the chicken in skin side up then cover for the first 30 minutes with foil then remove the foil for the last 30 minutes. This will give the skin a nice brown crunch.; 2 pounds chicken thighs; 2 cans cream of chicken soup; 2 jars of mushrooms drained; 2 soup cans of long grain rice; 1/4 cup fire roasted bell pepper red chopped; 2 soup cans of 2% milk; 2 tablespoons salt divided; 1 teaspoon black pepper; A 9x13 nonstick baking pan works best for this recipe.

(1)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 4

Ingredients

A great dish for helping a cold or upset tummy.I use a standard 8 piece pack of chicken thighs with skin on. Use one of the soup cans to measure the rice and milk. You can substitute chicken breasts plus fat free soup and milk for an even lower fat recipe.If you don't like the peppers they can be omitted. I like them because they add a little extra taste to the dish.While cooking, put the chicken in skin side up then cover for the first 30 minutes with foil, then remove the foil for the last 30 minutes. This will give the skin a nice brown crunch.2 pounds chicken thighs2 cans cream of chicken soup2 jars of mushrooms, drained2 soup cans of long grain rice1/4 cup fire roasted bell pepper, red, chopped2 soup cans of 2% milk2 tablespoons salt, divided1 teaspoon black pepperA 9x13 nonstick baking pan works best for this recipe.

Directions

Mix rice, seasonings, peppers,soup, milk and mushrooms in a 9x13 baking dish. Place salted chicken pieces skin side up on top. Bake covered the first 30 minutes then uncover for the remaining time.

Number of Servings: 4

Recipe submitted by SparkPeople user ROSEYPEACH.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 366.1
Total Fat: 13.7 g
Cholesterol: 71.8 mg
Sodium: 4,640.7 mg
Total Carbs: 38.0 g
Dietary Fiber: 1.7 g
Protein: 22.2 g

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Member Reviews

STERNENFEE
This recipe looks very high in sodium, maybe using reduced-sodium soups and fresh mushrooms will reduce the sodium content a bit. But it does look yummy and I will definately give it a try. - 8/31/07