Spanish Chicken and Rice Casserole
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 - Chicken thighs - boneless/skinless1 - 10.75 oz can of Cream of Chicken soup2C - water1C - white rice - medium grain1 Tbs - black pepper1 - 3 tsp - Badia sazon tropical
1. Preheat oven to 350 degrees F.
2. Whisk together soup, rice, pepper, sazon, and water.
3. Place chicken thighs on top of rice mixture
4. Cook for 45 minutes or rice is tender.
5. Let stand 5 - 10 minutes before serving
Serving Size: 4 - 1C servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHISSY64.
2. Whisk together soup, rice, pepper, sazon, and water.
3. Place chicken thighs on top of rice mixture
4. Cook for 45 minutes or rice is tender.
5. Let stand 5 - 10 minutes before serving
Serving Size: 4 - 1C servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHISSY64.
Nutritional Info Amount Per Serving
- Calories: 132.4
- Total Fat: 4.5 g
- Cholesterol: 6.1 mg
- Sodium: 727.5 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 0.6 g
- Protein: 3.1 g
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