Chicken and Rice Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Chicken and Rice Bake calories by ingredient


Introduction

Better Homes and Gardens 9x13 The Pan That Can Cookbook
Pg126 Better Homes and Gardens 9x13 The Pan That Can Cookbook
Pg126
Number of Servings: 6

Ingredients

    1 10 oz can condensed cream of chicken soup
    1 C milk
    1/2 C water
    1 C sliced mushrooms
    1 10 oz pkg frozen peas and carrots; thawed
    2 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

Directions

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.

Member Ratings For This Recipe


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    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