prosciutto chicken with baked rice

prosciutto chicken with baked rice
prosciutto chicken with baked rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    (or up to 12) boneless, skinless chicken breast halves

  • 6

    ( or up to 12) very thin slices prosciutto ham

  • 2

    cans fat-free cream of chicken soup

  • 1

    (1 lb) carton fat-free sour cream

  • 3/4

    cup milk

  • Fresh ground pepper

  • 1

    stick butter

  • 2

    cups regular long grain rice

  • 2

    cans chicken broth

  • fresh parsley

Directions

Wrap each chicken breast in one slice ham. Arrange pieces in a glass baking dish. Combine soup, sour cream, milk and pepper, and pour over chicken. (At this point the dish can be refrigerated for up to 12 hours). Bake uncovered for 1 hour in 350 degree oven. You may need a little more baking time for more breasts. In a skillet, melt butter. Stir in dry rice and saute about 5 minutes. Pour into a large casserole dish. Sprinkle with a little garlic powder. Pour broth over the top. Cover tightly and bake with chicken. When all broth is absorbed and rice is tender, remove from the oven. Fluff with a fork and add snipped fresh parsley.

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