Baked Chicken and Rice With Three Soups
- Reviews 1
Ready In: 35 mins
Serves: 4-6
Ingredients
- 4 chicken breasts, with ribs and skin
- 1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup
- 1 (10 ounce) can Campbell's Cream of Chicken Soup, with herb
- 1 (10 ounce) can campbell's cream of celery soup
- 3⁄4 cup Uncle Ben's converted brand rice
- 10 ounces empty soup can filled with water
- 2 tablespoons butter, divided into 8 pieces
- salt
- pepper
- garlic powder
- dried thyme
- paprika
Directions
- Preheat oven to 375 degrees.
- Combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
- Place the chicken breasts on top of the rice.
- Sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, Thyme and paprika to taste.
- Place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
- Bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
- Serve immediately.
- This dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. I just make it this way so no one fights over the chicken breasts which they always seem to do if I do it the other way.
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