Chicken and rice pilaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless chicken breast halves | |
| Salt; to taste | ||
| Paprika; to taste | ||
| 1¼ | cup | Chicken broth; or water |
| 1 | cup | Rice; uncooked |
| ½ | Envelope onion soup mix | |
| 1 | can | Cream of mushroom soup; condensed |
| 2 | tablespoons | Pimientos; optional |
Directions
Sprinkle chicken breasts with salt, pepper and paprika. Mix chicken broth, uncooked rice, onion soup mix, cream soup and pimientos together; put in an 11x7x1½-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 ¼ 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 Recipe by: Once-A-Month Cooking Posted to KitMailbox Digest by Sandy <delite@...> on Apr 6, 1998