Easy Oven-Baked Chicken & Rice Recipe | Simple Comfort Food

Oven Chicken & Rice

YIELD Makes 4 to 5 servings

INGREDIENTS

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1‑1/3 cups water 1 cup uncooked long-grain rice 1 teaspoon dried dill weed, divided 1/4 teaspoon black pepper 1 chicken (3 pounds), cut into serving pieces and skin removed 1/2 cup crushed multi-grain crackers 1 teaspoon paprika 2 tablespoons butter or margarine, melted Salt and black pepper Fresh dill sprigs (optional)

PREPARATION:

1. Preheat oven to 375°F. Combine soup, water, rice, 3/4 teaspoon dill weed and 1/4 teaspoon pepper in 13X9-inch baking dish. Arrange chicken pieces on top of rice mixture. Cover tightly with foil. Bake 45 minutes.
2. Sprinkle chicken pieces with crackers, paprika and remaining 1/4 teaspoon dill weed. Drizzle with butter. Bake 5 to 10 minutes or until chicken is tender. Season to taste with salt and pepper. Garnish with dill sprig.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Protein 42 g Fiber 2 g Carbohydrate 51 g Cholesterol 165 mg Total Fat 22 g Calories 583 Sodium 805 mg DIETARY EXCHANGE: Fat 2 Meat 5 Starch 3