Chicken with Orange Rice
Prep: 15 min
Cook: 60 min
Total: 75 min
Serves: 4
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Chicken breasts are elevated to new heights when they are browned and enveloped in a rich, creamy sauce made from chicken soup and sour cream. Paired with vibrant orange rice, this dish brings a delightful burst of flavor and color to your table, making it perfect for family dinners or special occasions. It's not just a meal; it's a comforting experience that will have everyone asking for seconds, especially those who appreciate a hearty, satisfying dish.
Ingredients
Ingredients
- 1/3 Cup All-Purpose Flour
- 1 - Salt
- 1 - Black Pepper
- 1 - Paprika
- 1 - Onion Salt
- 4 - Chicken Breasts - Halved
- 1 - Butter
- 2 Cans Cream Of Chicken Soup
- 1 Cup Sour Cream
Directions
Directions
- Combine flour, salt, pepper, paprika and onion salt to taste; dredge chicken in seasoned flour.
- Melt butter in skillet; brown chicken on both sides.
- Remove chicken to casserole.
- Combine soup and sour cream; spoon over chicken.
- Cover.
- Bake at 350 degrees for 1 hour.
Nutrition
Per serving · 4 servingsCalories
470
Fat
25 g
Saturated fat
12 g
Carbohydrates
36 g
Sugar
2 g
Fiber
1 g
Protein
30 g
Sodium
900 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/3 Cup All-Purpose Flour
- 1 - Salt
- 1 - Black Pepper
- 1 - Paprika
- 1 - Onion Salt
- 4 - Chicken Breasts - Halved
- 1 - Butter
- 2 Cans Cream Of Chicken Soup
- 1 Cup Sour Cream
Directions
Directions
- Saute onion and celery in butter in skillet until limp.
- Stir in rice and orange rind.
- Add enough water to orange juice to equal 2 1/2 cups liquid.
- Add orange liquid, salt and thyme to rice mixture.
- Spoon into casserole.
- Bake at 350 degrees for 30 minutes or until liquid is absorbed.
- Remove chicken from casserole.
- Add mushrooms to pan drippings for gravy.
- Serve gravy with rice and chicken.
- May use 1 cup diluted frozen orange juice, if desired.
Ingredients
Ingredients
- 1 - Onion - Chopped
- 1 Cup Celery - Chopped
- 2 Tbsp Butter
- 1 Cup Rice
- 1 - Rind Of 1 Orange - Grated
- 2 - Orange - Juiced
- 1/2 Tsp Salt
- 1/8 Tsp Thyme
- 4 Oz Mushrooms
