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Chicken and Rice Pilaf - Dump and Go Dinner

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Chicken and Rice Pilaf - Dump and Go Dinner

Tricia
The Cook
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

  • 1 8x8 Baking Pan

Supplies

  • Labels
  • Foils

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?

  1. 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.

  1. 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.

  1. Sprinkle chicken breasts with salt, pepper, and paprika.
  2. Mix chicken broth, rice, soup mix, cream soup, and pimentos in a bowl.
  3. Pour mixture into a baking pan.
  4. Place chicken breasts on top of rice mixture.
  5. Bake uncovered at 375F for 75 minutes, or until chicken and rice are tender.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 8 oz chicken & 3/4 cup rice
Amount Per Serving
Calories
442
Total Fat
10g
Saturated Fat
2g
Trans Fat
0g
Cholesterol
167mg
Sodium
1567mg
Total Carbohydrates
29g
Fiber
0g
Sugar
2g
Protein
54g
WW Freestyle
5