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Paprika Chicken and Rice Bake - Traditional - Dump and Go Dinner

<p>On those rushed nights, you should be able to find the ingredients for this Paprika Chicken and Rice Bake in your pantry without a special trip to the store.</p>
4 Servings Recipe By

Ingredients

  • 15 ounces Cream of Celery Soup
  • 1 cup Water
  • 1 1/2 cups Instant Rice, White
  • 2 teaspoons Paprika
  • 1 teaspoon Black Pepper
  • 1 pound Chicken, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 4 oz chicken & 1 cup rice
  • 340 Calories
  • 9g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 87mg Cholesterol
  • 612mg Sodium
  • 36g Total Carb
  • 1g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 29g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well.
  2. Pour rice mixture into indicated number of 8×8 baking pans; top with chicken.
  3. Cover chicken with a small amount of the rice mixture.
  4. Bake uncovered at 400 degrees for 40-50 minutes until chicken is cooked through.

Freeze For Later Cooking Directions

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. In a large bowl, combine cream of celery soup, water, rice, paprika, and black pepper. Mix well.
  2. Pour rice mixture into indicated number of 8×8 baking pans; top with chicken.
  3. Cover chicken with a small amount of the rice mixture.
  4. Cover tightly with foil, label, and freeze.

Make From Frozen Serving Day Directions

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
  2. Bake uncovered at 400 degrees for 40-50 minutes until chicken is cooked through.

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