Recipe by DbKnadler
A recipe I got from a co-worker and I am putting here for safe keeping. I have not tried this yet... 09/29/2008 Update we tried this for dinner last night and didn't have any leftovers. I did do as one poster suggested and used brown rice (since thats is pretty much all I usually have on hand anyway), but I used the full time specified in the recipe and it was still crunchy. Based on this, and other reviewers comments I think I would have to stick to the original recipe next time and only use white rice. I did the rest of the recipe exactly as called for and we thought the flavor was excellent. I was afraid that the long cook time with boneless skinless breasts would leave them a bit on the dry side, but they came out moist and very flavorful.
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 2 cups milk
- 1 cup water
- 2 cups white rice
- 2 (1 1/4 ounce) packets onion soup mix
- 4 boneless skinless chicken breasts