Mediterranean Chicken & Rice Bake
The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.
Ingredients
1.75 cups Swanson® Chicken Broth
0.25 cup chopped fresh parsley
0.25 cup sliced black olives
1 tablespoon lemon juice
0.25 teaspoon ground black pepper
1 can (14.5 ounces) stewed tomatoes
1.25 cups uncooked regular long grain white rice
1.75 pounds skinless, boneless chicken breast halves
0.5 teaspoon garlic powder
1 tablespoon paprika
0.25 cup chopped fresh parsley
0.25 cup sliced black olives
1 tablespoon lemon juice
0.25 teaspoon ground black pepper
1 can (14.5 ounces) stewed tomatoes
1.25 cups uncooked regular long grain white rice
1.75 pounds skinless, boneless chicken breast halves
0.5 teaspoon garlic powder
1 tablespoon paprika
Instructions
Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
Mediterranean Chicken & Rice Bake
Print
The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.
Ingredients
1.75 cups Swanson® Chicken Broth0.25 cup chopped fresh parsley0.25 cup sliced black olives1 tablespoon lemon juice0.25 teaspoon ground black pepper1 can (14.5 ounces) stewed tomatoes1.25 cups uncooked regular long grain white rice1.75 pounds skinless, boneless chicken breast halves0.5 teaspoon garlic powder1 tablespoon paprika
Instructions
Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
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