Creamy Chicken and Rice Bake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Simply Yummy! Ingredients:
4 boneless skinless chicken breasts |
2 teaspoons oil |
1/2 cup onion, chopped |
1/4 cup red pepper, chopped |
1 (10 3/4 ounce) can cream of celery soup |
1 cup milk |
2/3 cup long-grain rice |
1/2 cup carrot, shredded |
1/2 teaspoon dried marjoram, crushed |
1/8 teaspoon black pepper |
1 cup frozen peas |
Directions:
1. Preheat oven to 375 degrees.
2. Rinse chicken and pat dry .
3. In large skillet, heat oil over medium heat. Add chicken and brown on both sides. Remove chicken and set aside.
4. Add onions and red pepper to skillet; continue cooking over medium heat until veggies are just tender. Stir in condensed soup, milk, rice, carrot, marjoram and black pepper. Bring to a boil. Stir in peas.
5. Spray 2 quart rectangular baking dish with non-stick cooking spray. Spoon rice mixture into dish. Arrange browned chicken over rice. Lightly sprikle with salt and pepper to taste. Cover tightly with foil.
6. Bake about 50 minutes or until chicken is tender and no longer pink, and rice is tender.
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