One Dish Chicken & Rice Bake

Campbell’s
One Dish Chicken & Rice Bake (Thank you Joyce and Bob)


1 Can Condensed Cream of Mushroom or Cream of Chicken Soup. (The 98% Fat Free Works just as well.) It seems to taste better with the Cream of Chicken (More chickeny!)

1 Cup Water (use 1¼ cups if you want it more creamy.)

¾ Cup uncooked brown rice.

¼ tsp paprika

¼ tsp pepper

4 skinless, boneless chicken breast halves. (about 1 pound) If the breast halves are large I just cut two in half.

1. In a 2-qt shallow baking dish mix soup, water, rice paprika and pepper. Place chicken on rice mixture. (I turn once just to coat the chicken.)
2. Sprinkle with a little more paprika or “Emeril’s Original seasoning”.
3. Cover.
4. Bake at 375 degrees for 45 minutes or until chicken and rice are done. (Serves 4)

This will be 7 points for one piece of chicken and about a generous ½ cup of rice. Serve with a cup of green beans for a more filling dinner.

This also freezes well





EASY DOES IT SWISS STEAK


2 TBS pure vegetable oil
2 ½ LBS round steak 1 inch thick
¼ cup flour
1 envelope dry onion soup mix
1 16 oz. can Tomato sauce (original recipe calls for 8 oz but I like lots of sauce!)
½ cup water

Pour oil in 7 ½ X 12 X 1 ½ inch baking dish. Place in oven at 400 degrees. While dish and oil heat, trim steak and pound 2 TLBS flour into each side. (I do this a little different. I cut the meat into portion sizes, put it and the flour into a plastic Ziploc bag, shake to coat, then pound both sides with a meat mallet!) (Great for getting out any hostilities!)

Place meat in heated baking dish; turn to coat both sides. Sprinkle with soup mix. Mix tomato sauce with water and pour over meat. If you want to get creative, sprinkle a little “Emeril’s Original” on just before you cover. (A little goes a long way!)

Cover tightly. Reduce oven temperature to 325 degrees. Bake 2 ½ to 3 hrs until fork tender.

Makes 6 servings. (for 8 points each piece of meat.) Great with a serving of green beans or broccoli.