Baked Herbed Chicken & Brown Rice

Y'all know how I love baked dishes...those fix-it-and-forget-it meals. Well, this is certainly one of them. However, I found that with this recipe, either there are some ingredient tweaks I need to make next time, or I need to "forget it" while it's in the oven a whole lot longer than what the recipe calls for.

You can find this one at campbellskitchen.com (Herbed Chicken & Brown Rice), but since I had some issues with it, I will post my version of the recipe here:

You'll need...

• 1 can Campbell's Cream of Mushroom Soup
• 1 & 1/4 cup water
• 1/2 tsp thyme
• 1/8 tsp ground black pepper
• 1 cup uncooked quick-cooking brown rice
• 1 & 1/4 lbs skinless chicken breast tenderloins
• paprika

Preheat oven to  400 degrees F.

Stir soup, water, thyme, pepper and rice in 2-qt baking dish. Place chicken on rice mixture and sprinkle with paprika.

Bake for 50-60 minutes (until chicken is cooked through and rice is tender).

The original recipe states to bake for 30 minutes. However, my rice was still runny at this point, and the chicken was not quite cooked through. Two suggestions...choose one: Either use less water (3/4 to 1 cup, but no more than 1 cup) or simply bake longer, as I did. Altogether, I baked this dish for 55 minutes.


And since Mark likes his veggies--particularly onions--I made him a little something extra: Dutch glazed onions (cooks.com; my modified recipe below).

• 1/2 medium onion, cut into wedges
• 3 Tbsp water
• 1 Tbsp butter
• 2 tsp sugar

Melt butter in a small skillet over medium-high heat. Stir in sugar and water until well blended. Add onions, cooking until mixture browns (10-12 minutes), stirring frequently.


A quick, delicious meal...and if there's just two of you, enough for tomorrow's lunch! ;-)