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!
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2 comments:
that sounds so good and easy! I think I will try it this week.
Do you use brown rice?
-Charlotte
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
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