Baked chicken and rice paprika

Baked chicken and rice paprika

1 can (26 ounces) cream of mushroom soup, condensed
26 ounces water
4 ounces wild rice, 1 box of Private Selection’s all natural wild rice
1/2 t paprika
1/2 t cayenne pepper
1/4 t ground black pepper
1/2 t minced garlic, freeze dried
1/2 t chopped onion, dried
8 boneless chicken breast fillets, without skin; about 1 1/2 lbs
paprika, cayenne pepper, onion, garlic, and black pepper for sprinkling on the chicken fillets

Pre-heat the oven to 375°F.

In a 4-quart shallow baking dish mix soup, water, rice, paprika, cayenne pepper, onion, garlic, and black pepper.

Place chicken on top of rice mixture.

Sprinkle the chicken with additional paprika, cayenne pepper, onion, garlic, and black pepper.

Cover and bake at 375°F for 3 1/2 hours.  Stir every 30 minutes.  If the dish gets too thick before the rice is cooked, just add hot water.

Beer pairing: Rising Moon – Molson Coors  Brewing’s spring ale – is an unfiltered, amber wheat ale.

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