Easy Chicken & Rice Bake
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Marinate:  8-24 hours
Prep:  5 minutes
Cook:  45 minutes


Pound thinly:
4 boneless, skinless chicken breasts

Combine in large, airtight container:
1-1/2 c. buttermilk
2 t. fresh grated ginger
    (may substitute dried ground ginger)
1 t. salt
1 t. ground cumin
4 garlic cloves, minced finely

Add chicken to marinade mixture; marinate at least
8 hours, or overnight (I have marinaded as long as
24 hours with excellent results).

Preheat oven to 375 degrees Fahrenheit.

In 2-quart shallow casserole, mix:
1 can (10-3/4 oz.) cream of mushroom soup
1 c. skim milk (may increase to 1-1/3 c. for creamier rice)
3/4 c. uncooked regular white rice
1/4 t. paprika
4 garlic cloves, minced finely (can substitute 1-1/2 t. garlic powder)
1 T. dried basil
1 T. dried oregano
1/4 t. ground marjoram

Place chicken in rice mixture, covering as much as possible.

Sprinkle top of chicken with:
1/4 t. paprika
1/2 t. freshly ground pepper

Bake 45 minutes or until chicken and rice are done.

Makes:  4 servings