Chicken Dinner in a Dish and a Dash

“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.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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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