Chicken Dinner Bake

Serves 6
Appetizing and filling, this one-dish meal has a variety of textures, flavors, and colors that appeal to everyone. This recipe appeared on the Carolina® Rice box in the 1970's. This recipe also appeared on the River® Rice package.

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Ingredients

2 lbs chicken breasts, or 2.5 lb. frying chicken cut in serving portions
salt, to taste
ground black pepper, to taste
2 Tbsps vegetable oil
1 can (16 oz.) cut green beans
1 can (10 3/4 oz.) condensed cream of chicken soup
1/4 tsp salt
1 Tbsp pimiento, minced
3 cups cooked Blue Ribbon® White Rice

Cooking Directions

Season chicken to taste with salt and pepper. In skillet, brown on all sides in oil. Remove and place in shallow 3-quart casserole. Drain remaining oil from skillet. Drain green beans, saving ½-cup liquid. In skillet, combine this liquid with soup and salt. Heat, stirring, until smooth, pour over chicken. Bake, uncovered, at 375°F for 45 minutes. Combine beans, pimento, and cooked rice; spoon into casserole around cooked chicken. Cover and bake 15 more minutes. Makes 6 servings (about 2 pieces of chicken and 2/3 cup of rice and beans each).