Dump and Bake Chicken & Rice
An effortless delight - you will love this savory Dump-and-Bake Chicken and Rice dish!
Servings - 8 servings
Ingredients
- 2 cups uncooked white rice
- 1 10 oz. can cream of mushroom soup
- 1 Tbsp minced onion
- 1 tsp garlic powder
- 3 cups chicken stock
- 10 to 12 chicken tenderloins or 4 thin sliced chicken breasts
- grated Parmesan cheese garnish
- fresh parsley garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 400 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
- Evenly spread the uncooked rice into the baking dish. Nestle the chicken tenderloins or chicken breasts into a single layer.
- In a mixing bowl, whisk together the cream of mushroom soup with the chicken stock, garlic powder and onion powder. Once mixed well, pour over the chicken and rice.
- Wrap the baking dish tightly with foil and bake in the preheated oven for 1 hour and 15 minutes, or until chicken is cooked through and rice is fork tender. Season with salt and pepper to taste.
- Serve Dump and Bake Chicken and Rice with grated Parmesan and parsley garnish.