Mediterranean Chicken and Rice Bake

Name: Mediterranean Chicken and Rice Bake
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 6 servings
Ingredients: 2 cups Swanson® Chicken Stock; 1/4 cup chopped fresh parsley; 1 cans (2.25 ounces) sliced pitted ripe olives; 1 tablespoon fresh lemon juice; 1/4 teaspoon ground black pepper; 1 cans (about 14.5 ounces) stewed tomatoes; 1 1/4 cups uncooked regular long-grain white rice; 6 skinless, boneless chicken breast halves (about 1 1/2 pounds); 1 teaspoon garlic powder; Paprika

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Total: 1 hr

Prep: 10 min
Cook: 50 min

Yield: 6 servings

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Ingredients

2 cups Swanson® Chicken Stock

1/4 cup chopped fresh parsley

1 cans (2.25 ounces) sliced pitted ripe olives

1 tablespoon fresh lemon juice

1/4 teaspoon ground black pepper

1 cans (about 14.5 ounces) stewed tomatoes

1 1/4 cups uncooked regular long-grain white rice

6 skinless, boneless chicken breast halves (about 1 1/2 pounds)

1 teaspoon garlic powder

Paprika

Directions

Stir the stock, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 13 x 9 x 2-inch baking dish. Cover the dish.
Bake at 375 degrees F for 20 minutes.
Place the chicken onto the rice mixture. Sprinkle the chicken with the garlic powder and paprika. Cover the dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.