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Veronica's Rice and Chicken Combo Bake

5.0(8)

Make and share this Veronica's Rice and Chicken Combo Bake recipe from Food.com.

by Trixyinaz·published 2002-09-03

One Dish Meal

Servings

(6–8)

Total time

1h 5m

prep 20 min

Calories / serving

247 kcal

Ingredients (18)

serves

4 boneless skinless chicken breasts, sliced and cubed in small chunkschicken-breast
saltsalt
pepperpepper
cumincumin
3/4 cup uncooked rice
1 can condensed cream of chicken soup
1 (4 ounce) can chopped green chilies (with juice)
1 medium onion, dicedonion
1 teaspoon oreganooregano
1/2 teaspoon saltsalt
3/4 teaspoon cumincumin
1/2 cup waterwater
1/8 teaspoon chili powderchili-powder
1/2 cup shredded cheddar cheese (optional)cheddar
1/4 cup chopped cilantro (optional)cilantro
8 teaspoons fresh squeezed lime juice
1 teaspoon oiloil
3 cloves minced garlicgarlic

Instructions (9 steps)

Sprinkle with salt, pepper and a pinch of cumin.

03Place in a bowl and set aside.

04Lime Sauce: In a small bowl, combine the lime juice, oil and garlic.

05Mix well, pour over chicken cubes, cover and marinate in fridge for 1 hour.

06Rice: Chop the onions and green chilies.

07In a 3 qt shallow baking dish, combine the cream of chicken soup, rice, onions, chilies and spices

08Add the chicken and marinade, mix together, cover tightly and bake at 375 degrees for 45-60 minutes, or until rice is tender.

09Top with cheddar cheese& cilantro (optional) and serve immediately- serving size is 1 cup.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.