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Oven Chicken and Rice Recipe

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This recipe for Oven Chicken and Rice, by , is from The Soren's Scrumptious Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angela Stringfellow

Category:
Category:

Ingredients:  
Ingredients:  
1 can (10 3/4 oz.) cream of mushroom soup
1 cup rice
1 1/3 cups water
1 tsp. dried dill weed, divided
1/4 tsp. black pepper
4 chicken breasts or chicken pieces of choice (about 2 lbs.)
1/2 cup crushed crackers (like ritz)
1 tsp paprika
2 Tbsp butter or margarine, melted
Salt and pepper

Directions:
Directions:
Preheat oven to 375 F. Combine soup, 1 1/3 cups water, rice, 3/4 tsp. dill weed and pepper in 13x9-inch baking dish. Arrange chicken pieces over top of rice mixture. Cover tightly with foil. Bake 45 minutes.
Sprinkle chicken pieces with crackers, paprika and remaining 1/4 tsp. dill. Drizzle with butter. Bake 5-10 minutes or until chicken is done (165 with meat thermometer). Season to taste with salt and pepper.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
1 hour

 

 

 

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