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Baked Chicken & Rice

Contributed by Kathy

As an alternative to the soup/water combo, you can make a delicious mushroom gravy or low-carb gravy from scratch quite easily. Condensed soups are about 10.75 ounces making the total liquid volume specified in the recipe 21.5 ounces.

What you need

  1. 1 can Cream of Mushroom soup
  2. 1 can water
  3. 1/2 Cup uncooked Jasmin or Basmati (Tex-mati works) Rice
  4. 1/2 teasp paprika
  5. 1/2 teasp pepper
  6. 4 skineless, boneless ChickenBreast halves (OR Thighs)
  7. 1/4 cup butter

How to make it

  1. In 2 quart shallow baking dish mix soup, water, rice, paprika and pepper (DO NOT SALT)
  2. Place Chicken on Rice mixture.
  3. Brush lightly with olive oil.
  4. Dot with butter and sprinkle with additional paprika and pepper.
  5. Bake at 275 degrees for 2 1/2 to 3 hours.

This can be done without canned soup. Use chicken broth (homemade is nice, but something low fat to be sure) for a healthier version. Use 1 1/2 - 1 3/4 cups broth. Add some onion granules and dried parsley flakes for a bit of additional seasoning.

This is delicious baked slow because the rice gets browned around the edges, and the flavor is wonderful. (You can bake 375 degrees for 45 min, though a slightly different result.)

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