Ingredients
- Servings: 6
- 2 cups instant rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 1/4 cups water
- lemon pepper to taste
- lemon and herb seasoning to taste
- ground cumin to taste
- dried thyme to taste
- 6 skinless, boneless chicken breast halves
Recipe
-
Preparation Time: 15 mins
Cook Time: 1 hr 5 mins
- preheat oven to 350 degrees f (175 degrees c). prepare instant rice according to package directions. (note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)
- in a 9x13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. press chicken breasts into mixture until only the tops show.
- cover and cook 30 minutes in the preheated oven. pierce chicken breasts with a fork. continue cooking 30 minutes. enjoy!
Ready Time: 1 hr 20 mins
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