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Chicken and Rice Bake

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"A yummy chicken and rice casserole should be in every home cook's repertoire, and this one really fits the bill."
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1 h 10 m servings 557 cals
Original recipe yields 4 servings

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  1. In 3-quart shallow baking dish mix soup, water, rice, mushrooms and 1/2 can onions. Place chicken on rice mixture. Sprinkle with paprika and pepper.
  2. Bake at 375 degrees F for 1 hour or until chicken is no longer pink and rice is done. Sprinkle remaining onions over chicken mixture.
  3. Bake 3 minutes more or until onions are golden.


  • Tip: If desired, remove skin from chicken before baking.

Nutrition Facts

Per Serving: 557 calories; 21.9 g fat; 37.3 g carbohydrates; 48.3 g protein; 127 mg cholesterol; 281 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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