Produce Oasis Recipe of the Week
COUNTRYSIDE CHICKEN BAKE
From the kitchen of
Sonja LeGrand
(Note: This recipe is not an original, but it is a favorite!)
INGREDIENTS:
- 1 cup uncooked long-grain rice
- 1 cup sliced celery
- 3/4 cup chopped onion
- 2 tablespoons butter or margarine, melted
- 2 teaspoons dried parsley flakes
- 6 chicken breast halves
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 2/3 cup mayonnaise
- 1/4 cup milk
- 1 (16 ounce) can baby carrots, drained
- Cook rice according to package directions.
- Combine rice and next 4 ingredients. Mix well.
- Spoon into a lightly greased 13x9x2 inch baking dish and top with chicken breasts.
- Combine soup, mayonnaise, and milk; spoon mixture over chicken breasts.
- Bake, uncovered, at 350 degrees for 45 minutes.
- Remove from oven; add carrots.
- Bake an additional 15 minutes.
YIELD: 6 servings
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