So that's what I did!
I even had some green beans, broccoli, and carrots to throw in there too. Doesn't it look great? I also rubbed the chicken in lemon juice, black pepper, and some other spices.
Then popped it in the oven for an hour. After an hour the chicken was still pink in the very middle, so I put it in 20 more minutes.
Here's the recipe:
What You'll Need
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup water
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves
3/4 cup uncooked regular long-grain white rice
1/4 teaspoon paprika
1/4 teaspoon ground black pepper
1 1/4 pounds skinless, boneless chicken breast halves
How to Make It
1) Stir the soup,
water, rice, paprika and black pepper in a 2-quart shallow baking
dish. Top with the chicken and vegetables. Season with additional paprika and black
pepper. Cover the baking dish with foil.
2) Bake at 375°F.
for 1 hour or until the chicken is cooked through and the rice is
tender. Let stand for 10 minutes. Stir the rice before serving.
It turned out great! The rice was creamy with the mushroom soup, and I loved the amount of vegetables I stuffed in there with the chicken. However, the success of this meal was bittersweet because it was my last big cooking adventure of the summer. Being at SERC and being forced to cook for myself for almost every meal has been a great experience! It truly has! I wouldn't trade it for the world!
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