By Victoria Heerschap
Who can resist a dinner that comes together this quickly, and tastes like it took all day? This quick and easy, warm and hearty chicken & rice dinner is ready to bake in a snap. You can kick your feet up and relax while your oven does all the work for you.
Baked Chicken & Rice Recipe
Ingredients:
1 lb. skinless, boneless chicken breasts (halves or tenders)
1/2 cup white rice – uncooked
1 can condensed cream of mushroom soup
1 can cut green beans – drained
1 cup water
1 tsp. salt
1/4 tsp. black pepper
1/2 tsp. onion powder
1/4 tsp. paprika
Directions:
Preheat oven to 350°
In a 2-quart casserole dish, mix the rice, water, cream of mushroom soup, salt, pepper, and onion powder until well combined. Fold in the green beans. Arrange the chicken on top of the rice mixture and sprinkle with the paprika.
Bake, covered, at 350° for 1 hour, or until the chicken has reached an internal temperature of 165° and the rice is tender. Remove from oven and let sit, covered, for 10 additional minutes. Remove the chicken to a cutting board to slice and fluff the rice with a fork. Serve the sliced chicken on a bed of the rice and green beans.