Sunday, October 28, 2007

Recipe of the Week: Chicken, Artichoke, and Rice Bake

I think Fall is actually here! We're supposed to dip below the freezing point tonight. That means slow-cookers, casseroles, and comfort-food recipes to come! I tweaked a classic Campbell's soup and rice recipe for this much-loved recipe in our house.


Chicken, Artichoke, and Rice Bake

Combine and turn into a lightly oiled 9x13 pan:
1 - 10 3/4 oz. cream of mushroom soup
1 1/3 c. water
3/4 c. uncooked rice
1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1 - jar artichokes, drained and chopped

Place 4 skinless, boneless chicken breasts on top of rice mixture. Cover with aluminum foil. Bake at 375* for 45 minutes, or until chicken is cooked through.

Guten Appetit!

2 comments:

50 toes said...

that sounds so good and easy! I think I will try it this week.

Do you use brown rice?

-Charlotte

Scrappy Mom said...

Hi, Charlotte! I have not made this since we've started to use brown rice, but I think it would add a fabulous nutty flavor. :-) I'll have to try it with brown rice this week!

hugs!
~julia