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    Tarragon Chicken & Rice Bake


    Source of Recipe


    BBR

    Recipe Introduction


    Posted by: Odee12MA

    List of Ingredients




    350 F Pre heated oven

    1 cup flavored breadcrumbs
    4 boneless chicken breasts cut into strips (or chicken tenders)
    Salt (I left out the salt, the soups have enough salt)
    Pepper
    � tsp. dried Tarragon (I put a little more Tarragon about � tsp.)
    7 tabls. butter, divided (or margarine or canola oil) (I used butter, about � the amount)
    1 large onion, diced
    � cup chicken broth (I used Campbell�s, I think it has the best flavor)
    1 can cream of mushroom soup (I used Campbell�s)
    � c white wine (I used Chardonnay, but I think any wine can be used)
    Rice 2 to 3 cups cooked (I used Uncle Ben�s original converted rice)

    Recipe



    Sprinkle chicken with pepper and tarragon. Coat pieces of chicken with bread crumbs. In large skillet over medium heat, lightly brown chicken in 4 T butter or oil.

    Meanwhile, cook the rice. Place cooked rice in 13� x 9� baking dish.

    Place browned chicken on top of rice.

    In another pan saute onion in remaining butter or oil.

    Add broth, wine and soup; bring to a boil.

    Pour over chicken & rice and bake uncovered in preheated 350 F oven.

    Time depends on sizes of chicken pieces. (I took boneless chicken breasts and sliced them in about � inch wide slices, so they looked like tenders. I cooked for 25 minutes in the oven. The chicken was very moist. It was wonderful.

    If you are just cooking the chicken breasts whole I would cook for what Juanita suggested 30 to 40 minutes

 

 

 

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