Recipe of the Week: Zesty Chicken and Rice

A little over a week ago, my best bud Jamie fell and broke her arm - OUCH! She has been in a lot of pain and has to wear a cast/sling for a few weeks. To help her out, I took a "comfort dinner" to her family...a yummy pan of zesty chicken and rice, a garden salad, hot rolls and cookies. (Actually, Mike made the cookies...his INCREDIBLE chocolate chip cookies! Click HERE for that recipe!) Anyhoo...here is the recipe for the chicken dish that I made for her:

INGREDIENTS:

• 1 cup uncooked rice
• 6 boneless, skinless chicken breasts
• 1 can cream of chicken soup
• 1 package Hidden Valley Italian dressing mix
• 1 chicken boullion cube disolved in 2 cups boiling water
• 1/2 tsp. paprika
• 1/2 tsp. dried parsley
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

METHOD:
Preheat oven to 350 degrees. Butter a 9" x 13" casserole dish. (I used a foil pan for Jamie's dinner, so she wouldn't have to worry about cleanup!) Spread rice in the bottom of the buttered dish. In a large mixing bowl combine soup, dressing mix, paprika, parsley, salt and pepper. Gradually whisk water/chicken boullion into soup mixture. Pour over the rice and place the chicken on top. Sprinkle the top of the chicken with grated parmesan cheese. Cover dish with foil and bake for 1 hour. Remove foil and bake for an additional 10 - 15 minutes. Enjoy!

Wishing you a blessed day!