Tuesday, November 18, 2008

Chicken & Rice

This is always a favorite of mine on a cold day or when I'm not feeling well.

1 can cream of chicken soup
1 envelope dehydrated onion soup mix
1 soup can of milk
1 cup uncooked rice
6 chicken breasts

Heat oven to 350*, mix soup with milk. Mix half of that mixture with rice and 1/2 of onion soup pouch and pour in baking dish (I like to make mine in the 6 quart Crueset Casserole dish with a lid -- it bakes faster), place chicken on top of mixture (I often use frozen chicken tenders and use 8-10)...pour reserved soup mixture over chicken and sprinkle onion soup mix on top. Bake covered for 1.5 -2 hours, until rice is done (if you are using Cast iron it usually bakes in about an hour), bake uncovered for 15 minutes longer!

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