Simple baked chicken with rice made using a can of creamed chicken soup. All ingredients are sealed in foil while baking to make a moist chicken breast and creamy rice. The clean up easy because the pan is lined with foil. You can make this with any cut up chicken parts. It is a busy day dish because you only need a few ingredients and it is baked in the oven. Just a wonderful week night meal that you can prepare and throw into the oven.
Baked Chicken Breasts and Rice
- 4 small or 2 large chicken breasts
- 1 cup uncooked rice
- 1 can cream of chicken soup
- 1 soup can of water
- 1 teaspoon of dried parsley
- salt and pepper to taste
Preheat oven 375 degrees. Foil line the baking dish or pan. You will need additional foil to cover the top and seal the edges. Non stick foil is the best to use.
In a foil lined baking dish or pan arrange chicken with skin side up. Place the rice around the chicken pieces. Pour soup from the can over the chicken, then add a can full of water to the rice around the chicken and season with salt, pepper, paprika and parsley. Cover with foil and tightly seal. Bake at 375 degrees for 45 minutes. Checking the last 10 minutes with a meat thermometer checking for 160 degrees in the chicken. The chicken is done at 160 degrees. Let the chicken rest for 15 minutes and serve.