Wednesday, 24 March 2010

Chicken and Rice

This is a fast after-work meal for the meat eaters in the family.

4 skinless chicken breasts, bone in or out
1 can condensed cream of mushroom soup (or other creamed condensed soup)
3/4 cup parboiled rice
1 cup water (Add 1/3 cup more water for a creamier base)

Mix rice, water and soup together in the bottom of a casserole dish or roasting pan. Place chicken breasts on top of the mixture. Season chicken with paprika and pepper.

Cover and bake for 45 min at 375 F. Remove lid for last 5-10 minutes.

Serve with a salad or cooked vegetables.

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