Zutaten für Oven Chicken And Rice
- Cream Of Mushroom Soup
- Long Grain Rice
- Dill Weed
- Black Pepper
- Chicken
- Multi Grain Cracker
- 1 teaspoon paprika
- 2 tablespoons melted butter
- 1 cup water
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Zubereitung von Oven Chicken And Rice
- Preheat oven to 375°F (190°C).
- In a 13x9 inch baking dish, combine 1 can (10.75 ounces) condensed cream of mushroom soup, 1 cup water, 1 cup long-grain white rice, ¾ teaspoon dillweed, and ¼ teaspoon black pepper.
- Arrange 1.5 lbs bone-in, skin-on chicken thighs (or 4-6 bone-in, skin-on chicken breasts) on top of the rice mixture.
- Cover the baking dish tightly with aluminum foil.
- Bake for 45 minutes.
- Remove foil. Sprinkle chicken evenly with ½ cup crushed crackers, 1 teaspoon paprika, and the remaining ¼ teaspoon dillweed.
- Drizzle 2 tablespoons of melted butter over the chicken and rice.
- Bake for an additional 5-10 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Season to taste with salt and pepper before serving.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
4g
Fat
68g
Carbs
14g
