Chicken and Rice Bake

Looking for delicious dinner recipe? Enjoy this hearty meal of rice and chicken baked with mushrooms.

  • prep time 20 min
  • total time 1 hr 50 min
  • ingredients 7
  • servings 6

Ingredients

1
(6-oz.) pkg. long-grain and wild rice
3
to 3 1/2-lb. cut-up frying chicken, skinned if desired
1
cup sliced celery
1
(4 1/2-oz.) jar whole mushrooms, drained
2
cups water
1
(10 3/4-oz.) can condensed cream of chicken or cream of celery soup
Paprika
  • 1 Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet. Arrange chicken pieces over rice. Spoon celery and mushrooms around chicken.
  • 2 In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables. Sprinkle chicken with paprika. Cover with foil.
  • 3 Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    390
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    95mg
    95%;
    Sodium
    910mg
    910%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    1g
    1%
      Sugars
    1g
    1%
    ),
    Protein
    33g
    33%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    0%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 4 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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