Baked Chicken and Rice
Servings 4
Ingredients
- 4 pieces chicken breast (boneless, skinless)
- 1 1/3 cup white rice (uncooked)
- 1 packet Onion Soup Mix
- 1 can 10 oz – Condensed Cream of Mushroom soup (or Cream of Chicken Soup)
- 2 cups hot water
Other
- 1 roll tin foil
- 1 meat thermometer
Instructions
- Preheat oven to 350 degrees
- Spray a 9×13" baking pan with cooking spray
- Pour rice, packet of onion soup, can of soup, and 2 cups hot water into a medium sized bowl and mix together
- Pour mixture into baking dish and spread evenly
- Place the chicken on top of the rice mixture evenly spaced out over pan
- Cover the baking dish with tin foil
- Bake on the middle rack for about 1 hour and 15 minutes to 1 hour and 30 minutes
- When done, pull the pan out of the oven and use a meat thermometer to check the temperature of the chicken (as learned in group). Chicken should be at least 165 degrees.
- If internal temperature has been reached, place on a cooling rack to cool before serving.
- If internal temperature has not been reached, place back in oven for 5 more minutes and check again. Repeat this step until proper temperature has been reached.
Clean Up
- Put away left over food in smaller containers in the refrigerator
- Wash all dishes used in hot, soapy water
- Dry dishes and put them away
- Wipe down counters with a soapy cloth or disinfectant wipe