Rating: 3.5 stars
18 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 4

If you like chicken and rice, you'll love this simple and quick recipe for America's favorite bird (and grain)! If desired, add corn and green beans on the side for a full meal! Most excellent!

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Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package directions. (Note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)

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  • In a 9x13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. Press chicken breasts into mixture until only the tops show.

  • Cover and cook 30 minutes in the preheated oven. Pierce chicken breasts with a fork. Continue cooking 30 minutes. Enjoy!

Nutrition Facts

297 calories; protein 28g; carbohydrates 29.5g; fat 6.3g; cholesterol 71.3mg; sodium 405.3mg. Full Nutrition
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