Chicken and Rice Pilaf - Dump and Go Dinner
4
Servings
9
Ingredients
0
Comments
This recipe is found in one of the first Once A Month cookbooks I ever used. We chose this recipe because it is similar to a dish that Cortney regularly makes in the crock pot.
4
Servings
9
Ingredients
0
Comments
Ingredients
- 2 pounds Chicken, Boneless Breasts
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
- ⅛ teaspoons Paprika
- 1 ¼ cups Chicken Broth/Stock
- 1 cup Instant Rice, White
- 1 ounce Onion Soup Mix, Dried
- 10 ½ ounces Cream of Mushroom Soup
- ¼ cups drain Pimentos, Diced
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Sprinkle chicken with salt, pepper, and paprika.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Sprinkle chicken breasts with salt, pepper, and paprika.
- Mix chicken broth, rice, soup mix, cream soup, and pimentos in a bowl.
- Pour mixture into a baking pan.
- Place chicken breasts on top of rice mixture.
- Bake uncovered at 375F for 75 minutes, or until chicken and rice are tender.