Chicken Dinner in a Dish and a Dash |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 4 |
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This is my adaptation of a recipe I got from Family Circle magazine in 1981. I have used skinned chicken thighs for this and usually I use mushroom soup and the reduced fat kind works just fine if you are wanting to lower fat content. Serve with your favourite veggie on the side. Ingredients:
4 skinless chicken breast halves, about 7 oz each |
6 tablespoons italian salad dressing |
2 tablespoons onion flakes |
2 tablespoons dried parsley |
1/4 teaspoon dried marjoram, crumbled |
1/4 teaspoon dried basil, crumbled |
1/4 teaspoon lemon pepper seasoning or 1 tablespoon lemon juice |
1 (10 ounce) can cream of chicken soup or 1 (10 ounce) can cream of mushroom soup |
1 1/2 cups water |
1 cup uncooked converted rice |
Directions:
1. Mix together dressing, onion flakes, parsley, marjoram, basil, lemon pepper seasoning, soup and water.
2. Arrange rice in bottom of a casserole or 13 x 9 pan and stir in 1/2 the liquid.
3. Place chicken pieces on top and pour remaining liquid over top. Cover with foil or lid.
4. Bake at 350 F for 30 min; uncover; stir rice mixture. You may need to add a little additonal water if it seems too dry. Bake 30 to 40 minutes longer until bubbly and rice and chicken are done. Serves 4.
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