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Parmesan-Lemon Chicken Bake

15 Ratings

15 Comments

Prep 10 min
Total 1 hr 10 min
Ingredients 8
Servings 4

This all-in-one Parmesan crusted chicken and rice bake makes an easy and delicious dinner. MORE+ LESS-

Ingredients

package (14 oz) chicken tenders (not breaded), cut into bite-size pieces

cup uncooked regular long-grain white rice

2 1/2

cups Progresso™ chicken stock (from 32-oz carton)

1 1/2

cups shredded Parmesan cheese

tablespoons lemon juice

tablespoon grated lemon peel

1/2

teaspoon black pepper

1/4

teaspoon salt

Steps

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1

Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2

In baking dish, mix all ingredients well.
3

Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed. Let stand 10 minutes before serving.

Expert Tips

Chicken broth is a great substitute for chicken stock in this recipe.
Garnish with additional grated lemon peel, chopped fresh chives or chopped fresh Italian (flat-leaf) parsley, if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 110

% Daily Value

Total Fat: 12g; 19%
Saturated Fat 7g 35% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 1110mg; 46%
Potassium: 105mg; 3%
Total Carbohydrate: 43g; 14%
Dietary Fiber 1g 4% Sugars 0g
Protein: 45g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 4%; 4%
Calcium: 50%; 50%
Iron: 10%; 10%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;