Rice with Chicken
Yield
4 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken breasts
|
|
| ½ | envelope |
onion soup mix
dry |
*
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | can |
water
|
*
|
| 2 | tablespoons |
pimentos
chopped |
|
| 3 | cups |
rice
cooked |
|
| ½ | cup |
cheese
american, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken breasts
|
|
| 0.5 | envelope |
onion soup mix
dry |
*
|
| 1 | can |
cream of mushroom soup
|
|
| 0.5 | can |
water
|
*
|
| 3E+1 | ml |
pimentos
chopped |
|
| 7.1E+2 | ml |
rice
cooked |
|
| 118 | ml |
cheese
american, grated |
|
Directions
Cook chicken until tender.
Remove meat from bones, cut into bite size pieces.
Combine soup mix and pimintoes.
Alternate layers of rice, chicken and soup mixture.
Sprinkle with cheese.
Bake at 375℉ (190℃) F until cheese is melted and golden brown.
