Main Entrees

Chicken Sunday

This is a meal the whole family will enjoy. Pop it in the oven during pregame and it is ready to enjoy by halftime.

Prep Time 
15 minutes or less
Cook Time 
More than 1 hour
Total Time 
2 hours
Servings 
8
Ingredients 

4 to 6 (2 pounds) Gold'n Plump® Boneless Skinless Chicken Breasts
2 soup cans (10-3/4 ounce size) milk
1 can (10-3/4 ounces) cream of mushroom soup
1 can (10-3/4 ounces) cream of chicken soup
1 1/2 cups instant rice
1 teaspoon herb-seasoned salt, such as Jane's Mixed-Up Salt
1 tablespoon chopped fresh thyme or parsley

Instructions 

Preheat oven to 300°F. Lightly oil a 13” x 9” baking pan

Place chicken in prepared baking pan.

Stir together remaining ingredients except for thyme or parsley in large bowl. Pour over chicken.

Bake for 1 hour 45 minutes or until rice is tender and chicken is thoroughly cooked. Just before serving, sprinkle with thyme or parsley.

Variations 

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.

Cuisine 
American

  • Serving Size
    • Servings 
      8
  • PER SERVING
    • Calories 
      290
    • Calories from Fat 
      21%
    • Total Fat 
      7g
    • Saturated Fat 
      2g
    • Total Carbohydrate 
      27g
    • Protein 
      32g
    • Sugars 
      5g
    • Cholesterol 
      80mg
    • Dietary Fiber 
      1g
    • Sodium 
      790mg
  • DAILY VALUE
    • Vitamin A 
      6%
    • Vitamin C 
      2%
    • Calcium 
      13%
    • Iron 
      13%
  • DIETARY EXCHANGES
    • Starch/Bread 
      1.5
    • Lean Protein 
      3
    • Milk/Skim 
      0.5
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Oven
Recipe Source 
Gold'n Plump Exclusive