Chicken and Rice

As budget allows, splurge and buy Rice-A-Roni long grain and wild rice to substitute for the white rice. It gives the dish a more "upscale" look. Frozen veggies can also be added, and any other type seasoning can be substituted for the onion soup mix.

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 1 (6 ounce) package  dry onion soup mix
• 1  cup white rice
• 1  cup brown rice
• 1 (10 1/2ounce) can  cream of mushroom soup
• 1 (10 1/2ounce) can  cream of chicken soup
• 2  cups milk
• 1  cup water
• 3  boneless or skinless chicken breasts, OR bits of leftover chicken
• 1  small can  French-fried onions
•  about 3 springs fresh rosemary or 1 -2  teaspoon dried rosemary

Directions

1. Preheat oven to 350 degrees. Mix dry soup, canned soups, rice, milk and water in a large casserole dish. Place lid on casserole dish and cook covered for about 30 minutes.
2. Gently settle chicken breasts (or stir in left over chicken) on rice; place sprigs of fresh rosemary on chicken. Replace lid and cook covered for 30-45 minutes, until chicken breasts are cooked through.
3. Remove lid, sprinkle French-fried onions over top of chicken and rice. Put dish back in oven and cook 3-5 minutes. Stir rice before serving.