Chicken On Rice With Stuffing

Name: Chicken On Rice With Stuffing
Ingredients: 4 skinless, boneless chicken breast halves; 1/2 cup butter, melted; 2 teaspoons ground mixed peppercorns; 2 cups cooked white rice; 1/2 (1 ounce) package dry onion soup mix, or to taste; 1 1/2 cups water; 1/2 onion, diced; 1 (10.75 ounce) can condensed cream of chicken soup; 1 cup sour cream; 1/4 cup milk; 1 teaspoon celery seed; 1 teaspoon garlic powder; 1 (6 ounce) package stuffing mix; 1 cup hot water

14 ingredients

7 steps

Ingredients

4 skinless, boneless chicken breast halves
1/2 cup butter, melted
2 teaspoons ground mixed peppercorns
2 cups cooked white rice
1/2 (1 ounce) package dry onion soup mix, or to taste
1 1/2 cups water
1/2 onion, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1/4 cup milk
1 teaspoon celery seed
1 teaspoon garlic powder
1 (6 ounce) package stuffing mix
1 cup hot water

Directions

1

Preheat oven to 325 degrees F (165 degrees C).
2

Coat chicken with melted butter in a 9x13-inch baking pan; sprinkle both sides of chicken with pepper.
3

Spread cooked rice evenly into a separate 9x13-inch baking pan; sprinkle onion soup mix over rice. Pour 1 1/2 cups water over seasoned rice. Layer onion on rice where the chicken breasts will be placed.
4

Mix cream of chicken soup, sour cream, milk, celery seed, and garlic powder in a bowl. Drop small spoonfuls of half the soup mixture onto rice; lightly spread mixture evenly over rice.
5

Arrange chicken breasts, thickest parts toward the pan's edge, on the prepared onion sections atop the rice. Spoon remaining half of soup mixture over chicken.
6

Mix stuffing mix and 1 cup hot water together in a bowl; spoon stuffing over chicken and rice. Cover pan tightly with aluminum foil.
7

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest piece should read at least 165 degrees F (74 degrees C).