Ingredients

The following ingredients have 5 Servings
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1/2 cup water
  • 1 (4.3-ounce) box Rice-a-Roni Long Grain and Wild Rice mix *
  • 1 (10 to 12-ounce) bag frozen peas and carrots, thawed and drained
  • 2 to 2 1/2 lbs boneless (skinless chicken breast halves)
  • salt
  • pepper

Instruction

  • Preheat the oven to 375°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray.
  • In a large bowl, whisk together the undiluted mushroom soup, water, and packet of seasoning from the rice mix. Remove about 1/2 cup of the mixture, set aside. Stir in the rice and the peas and carrots.
  • Pour the mixture into the prepared dish. Add the chicken pieces evenly spaced. Salt and pepper the chicken. Pour the reserved sauce mix over the chicken.
  • Cover tightly with aluminum foil and bake for 55 to 60 minutes or until the chicken is cooked through and the rice is tender. The chicken should register 165°F on a instant read thermometer.