Creamy Chicken and Rice Bake
"Simply Yummy!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 2 teaspoons oil
- 1⁄2 cup onion, chopped
- 1⁄4 cup red pepper, chopped
- 1 (10 3/4 ounce) can cream of celery soup
- 1 cup milk
- 2⁄3 cup long-grain rice
- 1⁄2 cup carrot, shredded
- 1⁄2 teaspoon dried marjoram, crushed
- 1⁄8 teaspoon black pepper
- 1 cup frozen peas
directions
- Preheat oven to 375 degrees.
- Rinse chicken and pat dry .
- In large skillet, heat oil over medium heat. Add chicken and brown on both sides. Remove chicken and set aside.
- Add onions and red pepper to skillet; continue cooking over medium heat until veggies are just tender. Stir in condensed soup, milk, rice, carrot, marjoram and black pepper. Bring to a boil. Stir in peas.
- Spray 2 quart rectangular baking dish with non-stick cooking spray. Spoon rice mixture into dish. Arrange browned chicken over rice. Lightly sprikle with salt and pepper to taste. Cover tightly with foil.
- Bake about 50 minutes or until chicken is tender and no longer pink, and rice is tender.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>
