Chicken and Rice Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 10 oz can condensed cream of chicken soup1 C milk1/2 C water1 C sliced mushrooms1 10 oz pkg frozen peas and carrots; thawed2 C uncooked rice - not instant rice (recipe actually calls for 1 6.2 oz pks lemon and herb flavored rice)2 lb meaty chicken pieces
Makes 5-6 servings
Heat over to 375
1. Spray baking dish with cooking spray; set aside
2. In a large bowl, stir together soup, milk, water and mushrooms. Remove 1/2 C mixture; set aside
3. Stir in vegetables and uncooked rice
4. Spoon rice mixture into prepared pan; top with chicken. Pour reserved soup mixture over chicken
5. Cover tightly with foil. Bake for 55 - 60 minutes or until chicken is done and rice is tender
Number of Servings: 6
Recipe submitted by SparkPeople user WLFPACK1.
Heat over to 375
1. Spray baking dish with cooking spray; set aside
2. In a large bowl, stir together soup, milk, water and mushrooms. Remove 1/2 C mixture; set aside
3. Stir in vegetables and uncooked rice
4. Spoon rice mixture into prepared pan; top with chicken. Pour reserved soup mixture over chicken
5. Cover tightly with foil. Bake for 55 - 60 minutes or until chicken is done and rice is tender
Number of Servings: 6
Recipe submitted by SparkPeople user WLFPACK1.
Nutritional Info Amount Per Serving
- Calories: 299.8
- Total Fat: 4.2 g
- Cholesterol: 90.9 mg
- Sodium: 269.9 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.0 g
- Protein: 40.0 g
Member Reviews
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16835245
Made the recipe with mostly fat free and healthy ingredients (fat free cream of chicken soup, fat free milk, skinless chicken and Brown Rice). It was "OK". The only problem was that the rice didn't get cooked thoroughly even though I cooked it longer than indicated. Rice was still "chewy". - 7/18/09