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Baked Chicken and Rice

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Baked Chicken and Rice
  • Prep Time 10 min
  • Total Time 1 hr 10 min
  • Servings 4
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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.

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

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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
170
)
Daily Value
Total Fat
19g
30%
(
Saturated Fat
7g
34%
,
Trans Fat
0g
)
Cholesterol
105mg
35%
Sodium
1060mg
44%
Potassium
300mg
9%
Total Carbohydrate
37g
12%
(
Dietary Fiber
1g
4%
,
Sugars
3g
)
Protein
35g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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