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Rosemary Chicken Bake with Rice Recipe

by Cheryl Barnes

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chicken , soup , rosemary , rice , skinned
Only one thing is better than a delicious meal—and that’s a delicious meal that is easy to prepare. This recipe is both. It can be made ahead of time, covered, refrigerated, and then popped into the oven later in the day.
Use fresh rosemary if possible. Many supermarkets now carry a good selection of fresh herbs year-round. But don’t just limit yourself to rosemary. Oregano and basil also will work nicely in this dish. Save a sprig or two of the chosen herb to garnish the plate. It’s an easy and elegant way to dress up dinner.



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
Instructions
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.

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