Chicken, Rice and Vegetables
Chicken, Rice And Vegetables is an moderately easy dinner. Made with 1 c. rice, 1 onion, minced, 1/2 c. green peppers, chopped, 1/2 c. celery and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Mix the rice, onion, green pepper, celery and salt in a small bowl.
Add the water; stir to blend.
Divide the whole chicken breasts; you will need four pieces.
Tear 4 pieces of foil about 15 inches long.
Divide the rice mixture into four portions, one portion to each foil piece.
Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out.
Place 1 chicken piece on top of each portion of rice mixture.
Blend the soup and milk; spoon equally over the chicken.
Thaw the mixed vegetables just enough to separate.
Arrange the vegetables around the chicken.
Bring long ends of foil up and fold carefully.
Fold the two sides up and seal so juice will not run out.
Place packs on a cookie sheet in a preheated 375Β° oven.
Bake for 1 hour. Yield
4 servings.
Carbohydrate 53 g, protein 22 g, fat 11 g, calories 399.
π· Perfect Pairings
Complete your meal with these
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