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Chicken with Rice and Mushrooms

Chicken with Rice and Mushrooms
  • Prep 5 min
  • Total 50 min
  • Servings 4
Jump-start a deliciously easy dinner with a can of Progresso® soup!
Updated September 9, 2010

Ingredients

  • 3/4 cup uncooked regular long-grain white rice
  • 1 cup frozen sweet peas
  • 3/4 cup water
  • 1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 package (1 lb) boneless skinless chicken breast halves
  • 1/4 cup shredded Parmesan cheese

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In ungreased 2-quart baking dish, mix all ingredients except chicken and Parmesan cheese. Cover; bake 15 minutes. Uncover and stir rice mixture. Place chicken pieces on top of rice.
  • 3
    Cover and bake about 30 minutes longer or until rice is tender and juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with Parmesan cheese.

No nutrition information available for this recipe
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