Dec 10, 2013




I was pleasantly surprised how great this dish is. It’s full of flavor and the chicken comes out very tender. I love the fact that basically your entire dinner is done in one pan. Other than the dish I cooked a side of veggies. This is a great recipe to put together at the last minute. 

This recipe would also be something you could easily make for guest or even try in a crock pot. I think you could do so many things with it including adding another can of soup and some mixed veggies. Wow talk about easy and delicious.


Ingredients:
  • 1 cup uncooked instant rice
  • 1 (10 3/4 ounce) cans cream of mushroom soup
  • 2 cups water
  • 3-4 boneless chicken breast
  • Salt, to taste
  • Pepper, to taste
  • 1 (1 1/4 ounce) package dry onion soup mix
  • Butter
Directions:
  1. Preheat oven to 350°F.
  2. Butter a baking dish then set it aside
  3. In a mixing bowl, combine canned soup, rice, water, salt, pepper, and half the package of dried onion soup mix.
  4. Pour the soup mixture into a baking dish then top with chicken breast
  5. Top chicken with remaining dry onion soup mix.
  6. Cover, put in the oven and forget about it for about 1 1/2- 2 hours.
Original Recipe Source 

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