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Chicken Dinner in a Dish and a Dash

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“This is my adaptation of a recipe I got from Family Circle magazine in 1981. I have used skinned chicken thighs for this and usually I use mushroom soup and the reduced fat kind works just fine if you are wanting to lower fat content. Serve with your favourite veggie on the side.”
1hr 10mins

Ingredients Nutrition


  1. Mix together dressing, onion flakes, parsley, marjoram, basil, lemon pepper seasoning, soup and water.
  2. Arrange rice in bottom of a casserole or 13 x 9 pan and stir in 1/2 the liquid.
  3. Place chicken pieces on top and pour remaining liquid over top. Cover with foil or lid.
  4. Bake at 350 F for 30 min; uncover; stir rice mixture. You may need to add a little additonal water if it seems too dry. Bake 30 to 40 minutes longer until bubbly and rice and chicken are done. Serves 4.

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