Subject: Campbell's Italian Chicken & Rice Bake
From: Unicorn (unicorn@indenial.com)
Date: Sun Mar 10 2002 - 14:18:00 EST
Food for Thought:
Our brightest blazes are commonly kindled by unexpected sparks. (Samuel
Johnson)
Recipe of the Day:
"Take 5" tonight: just 5 minutes, that is, to put together our Italian
Chicken &
Rice Bake--a one-dish oven wonder full of flavor and easy-to-make with
Campbell's
Tomato with Roasted Garlic & Herbs Soup.
Campbell's Italian Chicken & Rice Bake
Prep Time: 5 min.
Bake Time: 45 min.
1 can Campbell's Tomato with Roasted Garlic & Herbs Soup
1 cup water*
3/4 cup uncooked regular long-grain white rice
4 boneless chicken breast halves
2 tbsp. grated Parmesan cheese
1 tsp. dried parsley flakes
MIX soup, water and rice in 2-qt. shallow baking dish. Top with chicken.
Sprinkle
with cheese and parsley. Cover.
BAKE at 375 degrees F. for 45 min. or until done. Let stand 5 min.
Serves 4.
*For saucier rice, increase water to 1 1/3 cups.
Shopping List:
1 can Campbell's Tomato with Roasted Garlic & Herbs Soup
4 boneless chicken breast halves
Grated Parmesan cheese
Regular long-grain white rice
Dried parsley flakes
Kitchen Clip:
Choose chicken breasts that are plump and lightly colored. Always check
the
sell-by date on the package. Refrigerate fresh chicken immediately after
purchase.
If you are not going to use the chicken that day, remove the chicken
from its
store packaging, re-wrap in plastic wrap and store in the coldest part
of your
refrigerator (40 degrees F. or lower) for up to two days. Freeze
uncooked chicken
if it is not to be used in two days.
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