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Easy Chicken & Rice Dinner

Easy Chicken & Rice Dinner

5
(1)

Easy cooking, easy clean-up!  The chicken, rice and colorful veggies all cook together in an oven bag...now that's easy!

serves 4 people

Ingredients

cost per recipe: $8.80

The price is determined by the national average.

  • 2

    tablespoons all-purpose flour

  • 1

    Reynolds® Oven Bag, large size

  • 2

    cups uncooked instant white rice

  • 2

    cans (10 1/2 ounces each ) Campbell's® Condensed Chicken Broth

  • 2

    medium zucchini or yellow squash, sliced (about 3 cups)

  • 1

    medium red bell pepper, cut into 1-inch pieces (about 1 cup)

  • 1 1/4

     pounds skinless, boneless chicken breast halves

  • 1/4

    teaspoon seasoned salt

  • 1/8

    teaspoon lemon pepper seasoning

view nutrition info

How to Make It

Heat the oven to 350°F. Shake the flour in the oven bag and place in a 13 x 9 x 2-inch or larger baking pan with sides at least 2 inches deep. Add the rice, chicken broth, zucchini and red pepper to the oven bag and squeeze the bag to blend in the flour. Generously sprinkle the chicken with seasoned salt and lemon pepper. Add the chicken to the bag and arrange the chicken and rice mixture in an even layer. Close the oven bag with a nylon tie and cut 6 (1/2-inch) slits in the top of the bag. Tuck the ends of the bag inside the baking pan. Bake for 35 to 40 minutes or until the chicken is cooked through. Remove the chicken from the bag and stir the rice mixture before serving.
Step 1

Heat the oven to 350°F.

Step 2

Shake the flour in the oven bag and place in a 13 x 9 x 2-inch or larger baking pan with sides at least 2 inches deep.

Step 3

Add the rice, chicken broth, zucchini and red pepper to the oven bag and squeeze the bag to blend in the flour. Generously sprinkle the chicken with seasoned salt and lemon pepper. Add the chicken to the bag and arrange the chicken and rice mixture in an even layer.

Step 4

Close the oven bag with a nylon tie and cut 6 (1/2-inch) slits in the top of the bag. Tuck the ends of the bag inside the baking pan.

Step 5

Bake for 35 to 40 minutes or until the chicken is cooked through. Remove the chicken from the bag and stir the rice mixture before serving.

Recipe Tips

  • Recipe Note: There are no messy pots and pans to scrub because everything cooks right in the Reynolds® Oven Bag. Clean up is a snap with just a quick wash in warm, soapy water.
  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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Made With
Campbell's® Condensed Chicken Broth

Campbell's® Condensed Chicken Broth

BUY NOW

Ratings & Reviews

(1)
  • Sara

    November 10, 2012

    Easy Make-Ahead Meal

    My kids and I really liked this meal. I used 1 cup of regular rice instead of 2 cups of minute rice. It took a little longer to cook but turned out just as good. I also substituted the fresh veggies for a bag of frozen broccoli, carrots and cauliflower. I left out the seasoned salt and used garlic salt instead. I felt it could have used some salt and pepper but I just added it to my plate. This is so easy with literally NO cleanup involved! I will use this again, but plan prepare in advance, leave in the fridge, and then pop in the oven when I get home from work.

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