Ingredients Jump to Instructions ↓

  1. 3/4 cup uncooked long grain rice

  2. 3/4 cup water

  3. 3/4 cup milk

  4. 1 (10 3/4-ounce) can condensed cream of mushroom soup

  5. 1 (16-ounce) package frozen vegetable combination (broccoli, cauliflower & carrots)

  6. 2 tablespoons Butter , melted

  7. 2 tablespoons Dijon-style mustard

  8. 2 tablespoons grated Parmesan cheese

  9. 2 tablespoons dried bread crumbs

  10. 1 tablespoon dried ranch dip seasoning mix or Substitute

  11. 1 tablespoon dried onion soup mix.

  12. Use; 4 (4 to 6-ounces each) boneless skinless chicken breasts

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with no stick cooking spray.

  2. Combine rice, water, milk, soup and vegetables in large bowl. Spoon mixture into prepared baking dish.

  3. Combine butter and mustard in small bowl.

  4. Combine Parmesan cheese, breadcrumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in breadcrumb mixture, turning and pressing to coat all sides.

  5. Place chicken on top of rice mixture. Cover tightly; bake for 40 minutes. Uncover; continue baking for 15 to 25 minutes or until chicken is no longer pink and rice is tender. Remove from oven. Let stand 10 minutes.

  6. Lynn Byers McClellan


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