Baked Chicken Breasts And Rice Recipe

Ingredients for Baked Chicken Breasts And Rice

• White Rice
• Cream Of Chicken Soup
• Cream Of Celery Soup
• Cream Of Mushroom Soup
• Sherry Wine
• Slivered Almonds
• 2 (6-ounce) bone-in, skin-on chicken breasts
• 4 tablespoons butter
• Salt and pepper to taste
• ½ cup grated Parmesan cheese
• 1 teaspoon paprika

How to Make Baked Chicken Breasts And Rice

1. Preheat oven to 275°F (135°C).
2. Wash and dry 2 (6-ounce) bone-in, skin-on chicken breasts.
3. Place 1 ½ cups uncooked long-grain white rice in the bottom of a 9x11 inch baking pan.
4. In a medium bowl, whisk together 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of chicken soup, ½ cup dry sherry, and 4 tablespoons butter until smooth.
5. Pour about ½ cup of the soup mixture over the rice to moisten.
6. Season chicken breasts generously with salt and pepper.
7. Place the seasoned chicken breasts on top of the rice.
8. Pour the remaining soup mixture evenly over the chicken breasts.
9. Sprinkle ½ cup grated Parmesan cheese, ¼ cup slivered almonds, and 1 teaspoon paprika over the chicken and rice.
10. Bake uncovered for 2 ½ hours, or until the chicken is cooked through and the rice is tender.