Chicken and Rice Pot
INGREDIENTS:
4 Boneless skinless chicken
-breast halves
Salt; to taste
Paprika; to taste
1 1/4 c Chicken broth; or water
1 c Rice; uncooked
1/2 Envelope onion soup mix
1 cn Cream of mushroom soup;
-condensed
2 tb Pimientos; optional
4 Boneless skinless chicken
-breast halves
Salt; to taste
Paprika; to taste
1 1/4 c Chicken broth; or water
1 c Rice; uncooked
1/2 Envelope onion soup mix
1 cn Cream of mushroom soup;
-condensed
2 tb Pimientos; optional
Sprinkle chicken breasts with salt, pepper and paprika. Mix chicken broth, uncooked rice, onion soup mix, cream soup and pimientos together; put in an 11x7x1 1/2-inch baking dish. Place chicken breasts on top of rice mixture. cover dish with foil, and freeze.
To prepare for serving, thaw chicken dish. Bake uncovered in a preheated 375 degree oven 1 1/4 hours or until chicken and rice anre tender.
Per serving: 376 Calories; 9g Fat (21% calories from fat); 26g Protein; 46g Carbohydrate; 53mg Cholesterol; 1606mg Sodium
Serving Ideas : Marinated Veggies*, dinner rolls
To prepare for serving, thaw chicken dish. Bake uncovered in a preheated 375 degree oven 1 1/4 hours or until chicken and rice anre tender.
Per serving: 376 Calories; 9g Fat (21% calories from fat); 26g Protein; 46g Carbohydrate; 53mg Cholesterol; 1606mg Sodium
Serving Ideas : Marinated Veggies*, dinner rolls