 Chicken & Rice Bake
Makes 4 servings
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Image © Publications International, Ltd.
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Chicken & Rice Bake
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Ingredients
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1
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can (10-3/4 ounces) condensed cream of mushroom soup
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1-3/4
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cups water
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1-1/2
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cups sliced mushrooms
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3/4
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cup uncooked long-grain rice
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1-1/3
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cups French's® French Fried Onions, divided
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4
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teaspoons French's® Worcestershire Sauce, divided
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4
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chicken breast halves (about 2 pounds)
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1/2
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teaspoon each paprika and dried thyme leaves
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Prep Time
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10 minutes
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Cook Time
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about 1 hour
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Preheat oven to 375°F. Combine soup, water, mushrooms, rice, 2/3 cup French Fried Onions and 2 teaspoons Worcestershire in 3-quart oblong baking dish. Arrange chicken over rice mixture. Brush chicken with remaining Worcestershire and sprinkle with paprika and thyme.
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Bake, uncovered, 1 hour or until chicken is no longer pink in center. Top with remaining 2/3 cup onions. Bake 3 minutes or until onions are golden.
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Tip
Remove skin from chicken before baking, if desired.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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