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oven chicken and rice

(1 rating)
Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Did you know: Rice is the oldest known food that is still widely consumed today. Archaeologists can date its consumption back to 5000 BC, the time when the first traces of its cultivation in China, India and Thailand appear. From India, it arrived to the West thanks to merchants, but its cultivation has always been most widespread in Asia.

(1 rating)
yield 6
prep time 10 Min
cook time 55 Min
method Bake

Ingredients For oven chicken and rice

  • 1 can
    cream of chicken soup
  • 1 1/2 c
    chicken broth
  • 1 c
    long grain white rice
  • 1 tsp
    dried parsley
  • 1/4 tsp
    pepper
  • 3
    boneless, skinless chicken breasts, butterflied and sliced in half to make 6 pieces
  • 1 c
    ritz, townhouse or other butter type cracker crumbs
  • 1 tsp
    paprika
  • 3 Tbsp
    butter, melted

How To Make oven chicken and rice

  • 1
    Preheat oven to 375 degrees Combine soup, 1 1/3 cups chicken broth, rice, dried parsley, pepper and pour into a 9x13 glass casserole.
  • 2
    Arrange chicken pieces on top of rice mixture.
  • 3
    Cover tightly with foil. Bake 50 minutes.
  • 4
    Toss crackers with melted butter and sprinkle on top of each chicken breast. Sprinkle whole casserole with paprika.
  • 5
    Bake 5 minutes more.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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