One-Dish Chicken and Rice
Roasted Carrots and Peas
Ingredients
- 1½ cups long-grain white rice
- 2 (10.75-oz) cans 98% fat-free cream of chicken soup
- 2 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1 (1-oz) envelope French onion soup mix, divided
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
Instructions
- Preheat oven to 350°F. Stir together rice, soups, broth, thyme, and half of soup mix in a lightly greased 13- x 9-inch baking dish.
- Meanwhile, cut chicken in half crosswise and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper, if desired.
- Cook chicken in hot oil 3 minutes on one side. Nestle chicken, browned side up, in rice mixture. Sprinkle with remaining soup mix. Cover tightly with foil, and bake 1 hour and 15 minutes or until rice is tender.
- Divide chicken among 6 plates. Stir rice before serving.
Side Dish Ingredients
- 6 carrots, sliced
- 3 Tbsp olive oil
- 1 (12-oz) pkg frozen green peas
Side Dish Instructions
- Preheat oven to 350°F.
- Toss carrots with oil on a rimmed baking sheet. Season lightly with salt and pepper, if desired. Bake 25 minutes; remove from oven, and stir in peas. Bake 5 minutes longer or until peas are heated.
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