Chicken-Rice Bake

Name: Chicken-Rice Bake
Ingredients: 1 can cream of mushroom soup; 1 c. milk; 1 pkg. onion soup mix; 1 (3 oz.) can chopped mushrooms; 1 c. regular rice; 1 (10 oz.) bag frozen peas and carrots, thawed; 8 to 10 chicken thighs or breasts (boneless); 2 Tbsp. paprika

8 ingredients

5 steps

Ingredients

1 can cream of mushroom soup
1 c. milk
1 pkg. onion soup mix
1 (3 oz.) can chopped mushrooms
1 c. regular rice
1 (10 oz.) bag frozen peas and carrots, thawed
8 to 10 chicken thighs or breasts (boneless)
2 Tbsp. paprika

Directions

1

In a bowl, stir together mushroom soup, milk, dry onion soup and undrained can of mushrooms.
2

Reserve 1/2 cup of soup mixture and set aside. Stir uncooked rice and vegetables into remaining soup mixture.
3

Place rice mixture into a 12 x 7 1/2 x 2-inch baking dish. Arrange chicken pieces atop.
4

Pour reserved soup mixture over chicken.
5

Sprinkle paprika on top. Cover tightly with foil. Bake at 375° until rice is tender, 1 1/4 to 1 1/2 hours.