Dinner

Oven Backed Chicken and Rice is for Dinner.

Oven Backed Chicken and Rice takes 10 minutes to prepare.

Oven Backed Chicken and Rice takes 120 minutes to cook.

Oven Backed Chicken and Rice makes 9 servings.

The ingredients for Oven Backed Chicken and Rice are:

*Campbell's Chicken Broth, 2 cans
*Campbell's Cream of Onion, 1 can
Campbell's Cream of Mushroom Soup 1 can
*Soup Campbell's cream of chicken w/ herb 1 can
*Brown Rice, medium grain, 4 cups
Chicken Tenderloins, 9 servings

Here is how you make Oven Backed Chicken and Rice:

Preheat oven to 375 degrees. Mix the soups all together and a deep pan. Add the brown rice to the soup mixture. Place Aluminum foil over the pan and place the pan into the oven for 45 mins for the brown to cook about halfway through. While rice is cooking II usually have the chicken out and I either lightly sprinkle Creole onto it or just black pepper. After 45 minutes take out the rice and place the chicken onto the rice. The Aluminum foil will not be needed again. Place the pan back into the oven again and let it cook for an 60 to 75 minutes till the rice is a little brown and the chicken has clear juices. Enjoy! Serving Size: 9 servings Number of Servings: 9Recipe submitted by SparkPeople user MRMACHOST.

The nutritional information for Oven Backed Chicken and Rice is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 270.8

• Total Fat: 6.4 g
• Cholesterol: 47.3 mg
• Sodium: 1,361.7 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 3.6 g
• Protein: 22.8 g