Rainy Day Chicken With Rice
"This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet."
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of celery soup
- 1 (10 3/4 ounce) can cream of chicken soup
- 1⁄4 cup butter, melted
- 1⁄4 cup French dressing
- 1⁄4 cup milk
- 1 1⁄2 cups long-grain rice, uncooked
- 6 chicken breasts, boneless, skinless, cut into long strips
- 1⁄4 cup parmesan cheese, grated
directions
- Mix all ingredients except Parmesan cheese together and pour into a 1-gallon bag freezer bag. Put Parmesan cheese into a 1-quart freezer bag and attach to the bag of chicken. Label and freeze.
- To prepare, thaw and pour into a 13x9-inch greased casserole dish.
- Cover with foil and bake in a 350-degree oven for 1 1/2 hours.
- Add Parmesan cheese during the last 10 minutes of cooking.
- Suggested sides/dessert: sauteed zucchini, fresh brownies.
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RECIPE SUBMITTED BY
bunkie68
Brusly, 0
<p>I'm an attorney by education and a court reporter by current employment (love my job!). A couple of years ago, we had the opportunity to relocate to my home state of Louisiana, and I am happy happy happy to be here! I've been cooking since I was old enough to see the top of the stove - my mother was a home economics teacher, and she believed in starting me off early. I work full-time, I'm a Scentsy consultant, and I dream of getting my little bath goodie business up and running.</p>
