Monday, October 4, 2010

Baked Chicken Opulent & Oven Rice

Chicken recipe from my friend Shanna Dummer
Rice recipe from family friend Shelly Condie
8 boneless/ skinless chicken breasts (or fill pan with chicken tenders)
3/4 lb. Swiss cheese, thinly sliced
2 cans Cream of Chicken soup
1/2 c. sour cream
2 C. Ritz crackers, crushed and melted with 1/2 cup butter (I omit the butter completely, or you can sub some milk for the butter for less fat)
1-2 Tbs. poppy seeds

Place chicken in a lightly greased 9 x 13" pan. Top chicken with sliced Swiss cheese. Mix soup and sour cream and spread over cheese. Top with Ritz crackers, butter and poppy seeds. Bake uncovered at 275〫F. for 2 & 1/2 hours. Serve over rice. Serves 8-10.  *I always halve the recipe and 4 breasts serves my family of 5.

If you have time and space in your oven, this rice is worth the effort!!!
3 1/2 cups boiling water
1 1/2 cups rice (I use half long-grain and half brown rice and add an extra 1/2 cup of water)
Pinch of pepper
3/4 tsp. salt
2 Tbs. butter

Combine in casserole dish with a tight lid. Bake at 350〫F. for 45-60 minutes. Serves 8.

1 comment:

Lisa Whitmore said...

If you don't have 2 1/2 hours for cooking the chicken, you can also use cooked cubed chicken. Just put the chicken in a baking dish and follow the recipe as directed. Then bake at 350 for about 20-25 minutes. A friend brought me this recipe prepared that way after one of my kids was born. She had frozen it and we were able to use it after the meals stopped coming. It was fabulous!

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