Chicken Breasts Over Rice
Yield
1 servingsPrep
15 minCook
90 minReady
105 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
halved |
|
| ¾ | cup |
rice, converted
|
* |
| 13 ½ | ounces |
chicken broth
clear |
|
| ½ | cup |
sherry
cooking |
*
|
| 1 | can |
cream of mushroom soup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
halved |
|
| 177 | ml |
rice, converted
|
* |
| 390.2 | ml/g |
chicken broth
clear |
|
| 118 | ml |
sherry
cooking |
*
|
| 1 | can |
cream of mushroom soup
|
|
Directions
Mix mushroom soup, chicken broth and cooking sherry together.
Add rice and pour into well buttered 9 x 13 inch pan.
Place chicken breasts in mixture.
Sprinkle salt, pepper and paprika on top of chicken breasts.
Cover with foil.
Bake covered for 1 hour at 350℉ (180℃).
Uncover and cook another 30 minutes.
Add water if necessary.
