Chicken and Rice

This is a delicious recipe. After looking at several ideas for this dish, I combined ideas and tweaked the recipe to our taste. This is very good and easy to make.

Recipe:
1 T olive oil

1/2 cup diced onion

1/2 cup diced celery

1 10 oz can Campbell's low sodium chicken broth + 1/4 cup water

1 can of cream of chicken and mushroom soup (can use chicken or mushroom; I like combo of both)

1 envelope of Good Seasons Italian Dressing Mix

1 cup uncooked jasmine rice
1/2 cup frozen green peas (optional)
4 bone in chicken breasts (I cook with skin on and remove as eaten; or about 2 lb of chicken)
Season All to taste (or salt and pepper)

Preheat oven to 350. Spray 9x13 baking dish with cooking spray.

Saute onion and celery in olive oil until tender. Add chicken broth/water and bring to boil. Reduce heat and stir in soup until mixed well. Remove from heat.

Stir in Italian dressing mix, rice and peas. Pour into greased baking dish. Place chicken pieces skin side up on top of mixture. Sprinkle top with season all. Cover with foil.

Bake for 70 minutes at 350. Remove from oven and uncover. Run spoon through mixture to make sure rice is spread evenly throughout. *At this point the moisture was perfect so I added another 1/4 water to mixture. (If your rice is still a bit too moist do not add extra water.)

Bake uncovered for 20 minutes more to brown chicken.

4 servings
350 calories per serving