| | Spicy Chicken and Rice 1 1/3 cups uncooked long-grain rice
2 (10-ounce) cans ROTEL Original Diced Tomatoes & Green Chilies
1 (10 3/4-ounce) can cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1/2 cup water
1/4 teaspoon of pepper
1 (3-pound) whole chicken, cut up and skinned
Paprika |
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Stir together first 6 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish. Place chicken pieces on top, pressing gently into rice mixture. Sprinkle with paprika. Bake, covered, at 350ºF. for 1 hour. Uncover and gently stir rice. Bake, uncovered, 15 more minutes or until chicken is done. Yield: 6 servings. Prep: 15 min.; Bake: 1 hr. 15 min. Note: To lighten recipe use reduced-sodium, reduced-fat cream of chicken soup and fat-free sour cream. |
