Ingredients Jump to Instructions ↓

  1. 4 boneless skinless chicken breasts

  2. 3/4 cup uncooked long grain rice or 3/4 cup white rice

  3. 3/4 cup water

  4. 3/4 cup milk

  5. 1 (10 3/4 ounce) can condensed cream of mushroom soup

  6. 1 (16 ounce) package frozen mixed vegetables, broccoli, cauliflower and carrots

  7. 2 tablespoons butter , melted

  8. 2 tablespoons dijon-style mustard , prepared

  9. 2 tablespoons grated parmesan cheese

  10. 2 tablespoons dried breadcrumbs

  11. 1 tablespoon dried ranch dip, seasoning mix or 1 tablespoon substitute

  12. 1 tablespoon dry onion soup mix

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, bread crumbs and seasoning mix in pie plate; mix well. Brush each chicken breast with mustard mixture; dip in bread crumb 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.

  6. Let stand 10 minutes.

  7. TIP: Sprinkle casserole with fresh chopped chives as a garnish before serving, if desired.


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