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Friday, March 14, 2014

Marinated Chicken and Rice Bake by Jackie

6 boneless, skinless chicken breasts
1/4 c. low sodium soy sauce
1/4 c. Worcestershire sauce
1 can cream of chicken or mushroom soup
1 1/3 c. water or reserved marinade *
1 c. rice, uncooked
1 tsp. paprika
1/2 tsp. pepper (use 1 tsp. if you like more spicy food)

Mix soy sauce and Worcestershire in Ziploc freezer bag.  Add chicken to mixture.  Add enough water to cover chicken.  In pint size Ziploc bag, mix soup with spices.  Place rice in separate bag. 

Serving Day:
Thaw completely.  Add water or reserved marinade and rice to soup mixture.  Pour into an 11"x8" baking dish.  Lay chicken on top.  Cover.  Bake on 375 for 45 minutes.

*I use marinade because I like the extra flavor.
**If not freezing, be sure to marinade the chicken overnight for best flavor.

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