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Rosemary Chicken Bake With Rice




Source of Recipe


Cheryl Beverage Barnes


List of Ingredients




6 (4-ounce) skinned, boned chicken breasts
1 cup uncooked rice
1 package dry onion soup mix, halved
1 cup fresh mushrooms, sliced or chopped
1 can cream of mushroom soup
1 soup can of water
1 cup chicken broth
fresh rosemary sprigs
freshly ground black pepper


Recipe



Preheat oven to 325 degrees. Wash and pat chicken breasts dry. In 9-by-13–inch baking dish, spread rice evenly to cover bottom of pan. Sprinkle half of dry onion soup mix over rice and top with mushrooms. Arrange chicken breasts on top of rice, soup mix, and mushrooms. Sprinkle remaining soup mix on chicken. In large bowl, combine mushroom soup, water, and broth, stirring until smooth. Pour mixture over chicken. Grind pepper on top of each breast. Place rosemary sprigs around chicken. Bake uncovered for 90 minutes or until done. Spoon rice onto plate and top with chicken breast (or place rice on the side). Garnish with rosemary.