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.

Baked Chicken and Rice

ProgressoRecipe by Progresso

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10 minutes

1 hour 10 minutes

4 servings

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Nutrition Info

  • 1 Serving
  • 470
  • 19g
    (Saturated Fat 7g, Trans Fat 0g)
  • 105mg
  • 1060mg
  • 37g
    (Dietary Fiber 1g, Sugars 3g)
  • 35g
  • Percent Daily Value*
  • 4%
  • 0%
  • 6%
  • 20%
  • Exchanges
  • 1
  • 4
  • 2 1/2
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Expect 8 small or 6 thighs per package. Buy what you need for your family-hearty appetites may prefer 2 thighs while light eaters will be satisfied with one.

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

Directions

  1. 1Heat 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.
  2. 2Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil.
  3. 3Bake 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.

Categories: Course, Main Dishes, Casseroles & Bakes

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