• 6servings
  • 65minutes
  • 297calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, C
MineralsFluorine, Calcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 cups instant rice

  2. 1 (10 3/4 ounce) can condensed cream of chicken soup

  3. 1 1/4 cups water

  4. lemon pepper to taste

  5. lemon and herb seasoning to taste

  6. ground cumin to taste

  7. dried thyme to taste

  8. 6 skinless, boneless chicken breast halves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Prepare instant rice according to package directions. (Note: 2 cups of uncooked rice will yield about 4 cups of cooked rice.)

  2. In a 9x13 inch baking dish, thoroughly mix the cooked rice, soup, water, lemon pepper, lemon and herb seasoning, cumin and thyme. Press chicken breasts into mixture until only the tops show.

  3. Cover and cook 30 minutes in the preheated oven. Pierce chicken breasts with a fork. Continue cooking 30 minutes. Enjoy!


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