Ingredients1 h 15 m servings 381 cals
- Heat the oven to 350 degrees F. Stir the soup, water, rice, lemon juice, Italian seasoning, onion powder, black pepper, broccoli and carrots in an 11x8x2-inch baking dish.
- Place the chicken on the rice mixture. Season the chicken with additional black pepper and sprinkle with the paprika. Cover the baking dish.
- Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Cover and let stand for 10 minutes. Stir the rice mixture before serving.
- Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer--just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Per Serving: 381 calories; 6.8 g fat; 42.5 g carbohydrates; 35.5 g protein; 82 mg cholesterol; 469 mg sodium. Full nutrition
ReviewsRead all reviews 4
I liked this recipe a lot, though I did make a few changes. I used whole grain brown rice instead of the white rice. I added 15 minutes to the cooking time and the rice and carrots were perfectl...
My family and I found this recipe to be quite bland and somewhat soupy. Too much liquid for the rice to be "right." Also, the broccoli ended up overcooked by the time the carrots were done, desp...
Very good! I did make changes too. I used Uncle Ben's Wild Rice and seasoning and Tyson grilled chicken strips (mix of regular and fajita for extra flavor). Turned out great!