Baked Chicken & Rice
- Ready In:
- 2hrs 10mins
- Ingredients:
- 7
- Yields:
-
1 casserole
- Serves:
- 6
ingredients
- 1 1⁄2 cups rice, uncooked
- 1 (10 1/2 ounce) can low-fat cream of chicken soup
- 1 (10 1/2 ounce) can low-fat cream of mushroom soup
- 6 boneless skinless chicken breasts
- 2 (10 1/2 ounce) cans water (soup cans)
- 1 (1 ounce) envelope Lipton beefy onion soup mix
- 1 onion, sliced
directions
- Pour rice in bottom of greased medium sized roaster.
- Place chicken breasts on top of rice.
- Can lay onion slices over chicken. My family doesn't eat onion so we omit.
- Dollup soups overtop of chicken & rice.
- Pour cans of water over all.
- Sprinkle Onion Soup packet over all (I use a shaker since my family doesn't like onions ~ it works great to get the flavor without the actual onion).
- Bake 2 hrs @ 350 covered.
- I often make this bigger by adding more rice/chicken and liquids.
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RECIPE SUBMITTED BY
I live/work on a grain farm of 5500 tillable acres. My husband and I have 4 children, 1 boy 9yr old and 2 boy/1 girl 7yr olds.
I am cooking in a small private school. The only cook for 80 people. Having fun with it, though and the way the kids are eating, I'm doing alright.
My husband is a picky eater which makes it challenging to be creative in the kitchen.
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