Lunch: Baked Chicken and Rice
Easily started with rice mix and soup, this chicken and rice dinner cooks together in a single dish, making clean-up as easy as preparation.
Ingredients
1 box (6 oz) long-grain and wild rice mix
1 1/4 lb boneless skinless chicken thighs (about 8 thighs)
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1/4 cup water
2 tablespoons chopped fresh parsley, if desired
Instructions
Heat oven to 350 °F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Evenly spread rice in bottom of dish. Sprinkle half of contents of seasoning mix packet over rice.
Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil.
Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180 °F) and rice is tender. Sprinkle with parsley.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
