Follow us:FacebookTwitter

BetterRecipes : better recipes - better meals

Oven Stewed Chicken

Submitted by:

Oven Stewed Chicken
2010-10-15 Main Dish
4 33

Cream of chicken soup makes a tasty and simple sauce for baked chicken and rice.

  • Servings: Serves 6 people


2 cans Cream of Chicken Soup
½ Soup Can Water
1 Medium Onion, chopped
½ Green Bell Pepper, chopped
¼ Green Onions, chopped
Salt & Pepper, to taste
Cajun Seasoning, to taste
Onion Powder
6 Boneless Chicken Breasts
2 cups White Rice, cooked equals about 6 cups
½ stick Butter


Saute onions, bell pepper and green onion in butter until soft. Add both cans of soup and a half can of water, then simmer 15 minutes and set aside. Season chicken to taste, and bake in a covered pan for 45 minutes. After 45 minutes, remove chicken from oven and extract 1/4 cup broth from pan, then set aside. Pour soup mixture over chicken, cover, and return to oven for 15-20 minutes. Cook white rice according to package directions substituting 1/4 cup chicken broth for water. Serve chicken and sauce over white rice.

Helpful Tips:

Tony Chachere's is my favorite brand of Cajun seasoning.