Chicken Rice Bake
A great meal,good for leftovers. Meal and side dish all in one!
Yield
4 servingsPrep
20 minCook
45 minReady
65 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
brown rice
fully cook rice |
*
|
| 4 | x |
chicken thighs, boneless, skinless
season to taste |
*
|
| 10 | ounces |
soup, cream of chicken
2 cans total needed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
brown rice
fully cook rice |
*
|
| 4 | x |
chicken thighs, boneless, skinless
season to taste |
*
|
| 289 | ml/g |
soup, cream of chicken
2 cans total needed |
|
Directions
In one pot fully cook rice until soft and water is all evaporated. Take 4 chicken thighs and season them. I usually use paprika, garlic powder and onion powder. In frying pan, coat bottom of pan with olive oil. Place thighs and seer them on both sides. Next take an 8x8 glass baking dish . Butter the baking dish all sides and bottom to reduce food sticking to pan. Fill the pan with the rice, pour cream of chicken soup (i usually use campbells healthy choice), stir for a moment to get it mixed well. Then place the thighs on/in the rice, just set them in there.
Bake at 350℉ (180℃) for 45 minutes. Along the top, the rice will be nice and crispy.
It's great for leftovers and you have your meat and the rice is the side dish all in one meal!
