Time 50m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375°F. Mix soup, water, rice, and 1/4 tsp each of paprika and pepper in ungreased shallow 2-quart casserole. Lay chicken on top and sprinkle with remaining paprika and pepper. Cover and bake until bubbly and chicken shows no signs of pink in the center–about 45 minutes.
Time 50m Yield 4 Number Of Ingredients 6 Steps:
Mix soup, water, rice, paprika and black pepper in 2-quart shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover. Bake at 375 degrees F 45 minutes or until done.
Yield 6 Number Of Ingredients 11 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point. Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice. Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.
Time 50m Yield 4 chicken breasts with rice, 4 serving(s) Number Of Ingredients 6 Steps:
Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish. Bake at 375°F for 45 minutes or until the chicken is cooked through and the rice is tender. RECIPE TIPS:. Recipe Note: For creamier rice, increase the water to 1 1/3 cups. Serving Suggestions: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bough caramel sauce for dipping.
