Oven Backed Chicken & Rice

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 270.8
  • Total Fat: 6.4 g
  • Cholesterol: 47.3 mg
  • Sodium: 1,361.7 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 22.8 g

View full nutritional breakdown of Oven Backed Chicken & Rice calories by ingredient


Introduction

A Chicken & Rice dish for Lunch and dinner A Chicken & Rice dish for Lunch and dinner
Number of Servings: 9

Ingredients

    *Campbell's Chicken Broth, 2 cans
    *Campbell's Cream of Onion, 1 can
    Campbell's Cream of Mushroom Soup 1 can
    *Soup Campbell's cream of chicken w/ herb 1 can
    *Brown Rice, medium grain, 4 cups
    Chicken Tenderloins, 9 servings


Tips

These soups are the ones that my mother and I use. You can choose different types. If you will not be using Brown rice but White rice, do not do the 45 minutes of cooking the rice, go straight to adding chicken and cooking for 60 to 75 minutes.
Serving size is because of the pan that I was using. I try to cook for five days worth of food


Directions

Preheat oven to 375 degrees. Mix the soups all together and a deep pan. Add the brown rice to the soup mixture. Place Aluminum foil over the pan and place the pan into the oven for 45 mins for the brown to cook about halfway through. While rice is cooking II usually have the chicken out and I either lightly sprinkle Creole onto it or just black pepper. After 45 minutes take out the rice and place the chicken onto the rice. The Aluminum foil will not be needed again. Place the pan back into the oven again and let it cook for an 60 to 75 minutes till the rice is a little brown and the chicken has clear juices. Enjoy!

Serving Size: 9 servings

Number of Servings: 9

Recipe submitted by SparkPeople user MRMACHOST.