This is my adaptation of a recipe I got from Family Circle magazine in 1981. I have used skinned chicken thighs for this and usually I use mushroom soup and the reduced fat kind works just fine if you are wanting to lower fat content. Serve with your favourite veggie on the side.

Ingredients

4 serv.

skinless chicken breast halves, about 7 oz each↗4 pieces
tablespoons Italian salad dressing6 tablespoons
tablespoons onion flakes↗2 tablespoons
tablespoons dried parsley↗2 tablespoons
teaspoon dried marjoram, crumbled1⁄4 teaspoon
teaspoon dried basil, crumbled↗1⁄4 teaspoon
teaspoon lemon pepper seasoning or 1 tablespoon lemon juice1⁄4 teaspoon
(10 ounce) can cream of chicken soup or (10 ounce) can cream of mushroom soup1 can
cups water↗1 1⁄2 cups
cup uncooked converted rice↗1 cup

Step-by-step instructions

1
Mix together dressing, onion flakes, parsley, marjoram, basil, lemon pepper seasoning, soup and water.
2
Arrange rice in bottom of a casserole or 13 x 9 pan and stir in 1/2 the liquid.
3
Place chicken pieces on top and pour remaining liquid over top. Cover with foil or lid.
4
Bake at 350 F for 30 min; uncover; stir rice mixture. You may need to add a little additonal water if it seems too dry. Bake 30 to 40 minutes longer until bubbly and rice and chicken are done. Serves 4.

Source: food.com

Original recipe ↗

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