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    Tarragon Chicken & Rice Bake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Odee12MA

    List of Ingredients




    350 F Pre heated oven

    1 cup flavored breadcrumbs
    4 boneless chicken breasts cut into strips (or chicken tenders)
    Salt (I left out the salt, the soups have enough salt)
    Pepper
    ½ tsp. dried Tarragon (I put a little more Tarragon about ¾ tsp.)
    7 tabls. butter, divided (or margarine or canola oil) (I used butter, about ½ the amount)
    1 large onion, diced
    ½ cup chicken broth (I used Campbell’s, I think it has the best flavor)
    1 can cream of mushroom soup (I used Campbell’s)
    ½ c white wine (I used Chardonnay, but I think any wine can be used)
    Rice 2 to 3 cups cooked (I used Uncle Ben’s original converted rice)

    Recipe



    Sprinkle chicken with pepper and tarragon. Coat pieces of chicken with bread crumbs. In large skillet over medium heat, lightly brown chicken in 4 T butter or oil.

    Meanwhile, cook the rice. Place cooked rice in 13” x 9” baking dish.

    Place browned chicken on top of rice.

    In another pan saute onion in remaining butter or oil.

    Add broth, wine and soup; bring to a boil.

    Pour over chicken & rice and bake uncovered in preheated 350 F oven.

    Time depends on sizes of chicken pieces. (I took boneless chicken breasts and sliced them in about ¾ inch wide slices, so they looked like tenders. I cooked for 25 minutes in the oven. The chicken was very moist. It was wonderful.

    If you are just cooking the chicken breasts whole I would cook for what Juanita suggested 30 to 40 minutes

 

 

 

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