Ingredients
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2
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lbs
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chicken breasts, or 2.5 lb. frying chicken cut in serving portions
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|
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salt, to taste
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ground black pepper, to taste
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2
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Tbsps
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vegetable oil
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1
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can
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(16 oz.) cut green beans
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1
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can
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(10 3/4 oz.) condensed cream of chicken soup
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1/4
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tsp
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salt
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1
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Tbsp
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pimiento, minced
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3
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cups
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cooked Carolina® White Rice
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Cooking Directions
Season chicken to taste with salt and pepper. In skillet, brown on all sides in oil. Remove and place in shallow 3-quart casserole. Drain remaining oil from skillet. Drain green beans, saving ½-cup liquid. In skillet, combine this liquid with soup and salt. Heat, stirring, until smooth, pour over chicken. Bake, uncovered, at 375°F for 45 minutes. Combine beans, pimento, and cooked rice; spoon into casserole around cooked chicken. Cover and bake 15 more minutes. Makes 6 servings (about 2 pieces of chicken and 2/3 cup of rice and beans each).