This quick, yummy and staple recipe in our house came from Troy's grandmother Josephine.
Ingredients:
4 thawed chicken breasts (we do chicken chunks or tenders)
1 can of cream of mushroom
1 can of cream of chicken
2 cups of uncooked rice
1 packet of dry onion soup
2 cans of water
Directions:
Preheat oven to 300 degrees.
Mix all three soups together in the casserole dish.
Add the uncooked riced and mix altogether.
Add the 2 cans of water and stir
Put the chicken in and pepper to taste.
Cover with foil and cook for 2 hours at 300 degrees. I have also cooked it at 350 degrees for 1 hour and 30 minutes.
**I have also added frozen broccoli to the recipe but the boys didn't like it ONLY because it gave it a greenish tint. :o)
2 comments:
Do you know if I can use non-Minute rice? I have a big bag and I need to use it up, but don't want to waste a bunch of other ingredients if it isn't going to work.
Sounds good though.
Okay - first time I tried this, I hadn't defrosted the chicken until late in the day and so therefore it didn't get into the oven until like 5:30pm. (Um, I forgot to see how long it took to cook.) So since dinner wasn't going to be ready until 7:30-ish, we ate something else and said we'd just have this for dinner the next night. Problem - we forgot to pack it up after it cooled off and stick it in the fridge. I could have fed a whole village with that casserole.
SO - tonight is my do-over night. I defrosted the chicken this morning and the dish is in the oven at 3:30. Dinner should be ready to go about 5:45, paring it up with some green beans and corn. I'll let you know how it turns out.
(FYI - the first time it smelled fabulous. Even the next morning after it sat out on the counter all night it smelled good.)
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