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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is the perfect chicken dish to serve to company. It has such a wonderful flavor and will impress all of your guests.Naomi Judd, Nashville, Tennessee Ingredients:
1-1/2 cups uncooked saffron rice |
6 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons butter |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
3 tablespoons dried celery flakes |
2 teaspoons dried thyme |
Directions:
1. Prepare rice according to package directions, omitting the butter. Meanwhile, in a large skillet, brown chicken in butter on both sides in batches. Remove and keep warm.
2. Whisk the soup, celery flakes and thyme into the drippings until smooth. Add rice; mix well. Remove from the heat.
3. Transfer to a greased 13-in. x 9-in. baking pan; top with chicken. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until a meat thermometer reads 170°. Yield: 6 servings.
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