Chicken, Rice And Vegetables Recipe

Name: Chicken, Rice And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. rice; 1 onion, minced; 1/2 c. green peppers, chopped; 1/2 c. celery; 1/2 tsp. salt; 1 1/2 c. water; 2 chicken breasts; 10 oz. cream of mushroom soup; 1/2 c. milk; 10 oz. mixed vegetables (frozen; 1 bag)

Servings: persons

1
Mix the rice, onion, green pepper, celery and salt in a small bowl.
2
Add the water; stir to blend.
3
Divide the whole chicken breasts; you will need four pieces.
4
Tear 4 pieces of foil about 15 inches long.
5
Divide the rice mixture into four portions, one portion to each foil piece.
6
Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out.
7
Place 1 chicken piece on top of each portion of rice mixture.
8
Blend the soup and milk; spoon equally over the chicken.
9
Thaw the mixed vegetables just enough to separate.
10
Arrange the vegetables around the chicken.
11
Bring long ends of foil up and fold carefully.
12
Fold the two sides up and seal so juice will not run out.
13
Place packs on a cookie sheet in a preheated 375u00b0 oven.
14
Bake for 1 hour. Yield:
15
4 servings.
16
Carbohydrate 53 g, protein 22 g, fat 11 g, calories 399.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. rice, 1 onion, minced, 1/2 c. green peppers, chopped, 1/2 c. celery, and more.

Yes, Chicken, Rice And Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken, Rice And Vegetables

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