A family favorite recipe from Naomi Judd's cookbook.
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2 (8-ounce) packages seasoned yellow rice
1/4 cup Land O Lakes® Butter
6 (5-ounce) boneless skinless chicken breasts
3 (10 3/4-ounce) cans condensed cream of chicken soup
3 tablespoons dried celery leaves, if desired
2 teaspoons dried thyme leaves
Paprika, if desired
*Substitute 2 cups uncooked long grain rice.
Heat oven to 350°F. Cook rice according to package directions.
Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, turning once, 8-12 minutes or until golden brown on both sides. Remove chicken from skillet. Set aside.
Add chicken soup and seasonings to same skillet. Reduce heat to medium. Cook, stirring constantly, 2-3 minutes or until mixture comes to a boil. Remove from heat. Stir cooked rice into soup mixture.
Spoon rice mixture into ungreased 13x9-inch baking dish. Place chicken breasts on top; press chicken into rice mixture until almost covered. Cover dish tightly with aluminum foil.
Bake 30 minutes or until internal temperature of chicken reaches at least 165°F and juices run clear when pierced with fork. Remove foil; continue baking 10 minutes. Remove from oven; let stand 10 minutes before serving. Sprinkle with paprika, if desired.