Ingredients
-
1 1/2
-
1
-
1
-
1
-
1/4
-
1/2
-
8
-
1/2
-
-
-
-
-
-
-
Directions
Baked Chicken Breasts and Rice, I received this recipe years ago from a coworker It remains one of our all time favorite chicken recipes and I love that the rice gets cooked at the same time in the same pan I have never made this recipe without skin on and bone in chicken breasts so if you decide to use skinless, boneless the taste may be very different , This worked out exactly the way it should I think the slow cooking is really what makes it come out The chicken was tender and moist – didn’t really need a knife to cut it – and the rice was nicely done Really good flavor and couldn’t be easier to put together!! Thanks!, I tried this recipe last night and followed the directions exactly, but this just didn’t work for me The rice was half crunchy and half done The chicken was dry, I don’t know what happened Thanks anyway looneytunesfan
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Steps
|
1
Done
|
Wash and Dry Chicken Breasts. |
|
2
Done
|
Place the Uncooked Rice in the Bottom of a 9x11 Baking Pan. |
|
3
Done
|
Mix Soups, Sherry and Butter Together and Pour a Little Over the Rice to Moisten It. |
|
4
Done
|
Salt the Chicken Breasts and Place the Salted Chicken Breasts on the Rice. |
|
5
Done
|
(it Is Okay If They Overlap Some). |
|
6
Done
|
Pour the Rest of the Liquid on the Breasts. |
|
7
Done
|
Sprinkle Parmesan Cheese, Almonds and Paprika on Top. |
|
8
Done
|
Note: Do not Add Any Moisture to the Soups. |
|
9
Done
|
the Only Liquid Is the Wine. |
|
10
Done
|
Bake 2 1/2 Hours Uncovered at 275 Degrees. |
