Baked Chicken and Rice

Easily started with rice mix and soup, this chicken and rice dinner cooks together in a single dish, making clean-up as easy as preparation.

  • prep time 10 min
  • total time 1 hr 10 min
  • ingredients 5
  • servings 4

Ingredients

1
box (6 oz) long-grain and wild rice mix
1 1/4
lb boneless skinless chicken thighs (about 8 thighs)
1
can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1/4
cup water
2
tablespoons chopped fresh parsley, if desired
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Evenly spread rice in bottom of dish. Sprinkle half of contents of seasoning mix packet over rice.
  • 2 Arrange chicken over rice. Sprinkle remaining seasoning mix over chicken. Pour soup and water over chicken and rice. Cover tightly with foil.
  • 3 Bake 1 hour or until juice of chicken is clear when center of thickest part is cut (180°F) and rice is tender. Sprinkle with parsley.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    470
    (
    Calories from Fat
    170),
    % Daily Value
    Total Fat
    19g
    19%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    105mg
    105%;
    Sodium
    1060mg
    1060%;
    Total Carbohydrate
    37g
    37%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    35g
    35%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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