Ingredients:
4 skinless chicken breast halves, about 7 oz each
6 tablespoons Italian salad dressing
2 tablespoons onion flakes
2 tablespoons dried parsley
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon dried basil, crumbled
1/4 teaspoon lemon pepper seasoning or 1 tablespoon lemon juice
1 (10 ounce) cans cream of chicken soup or 1 (10 ounce) cans cream of mushroom soup
1 1/2 cups water
1 cup uncooked converted rice
Directions:
Mix together dressing, onion flakes, parsley, marjoram, basil, lemon pepper seasoning, soup and water.
Arrange rice in bottom of a casserole or 13 x 9 pan and stir in 1/2 the liquid.
Place chicken pieces on top and pour remaining liquid over top. Cover with foil or lid.
Bake at 350 F for 30 min; uncover; stir rice mixture. You may need to add a little additonal water if it seems too dry. Bake 30 to 40 minutes longer until bubbly and rice and chicken are done. Serves 4.
Servings: 4
Time preparation: 0 min.
Time total: 70 min.