Wednesday, August 4, 2010

Chicken & Rice

Michelle H.

1 ½ c. brown or white rice
¾ c. shredded cheddar cheese
3 c. hot water
1 pkg. Dry onion soup mix
2 can cream of mushroom soup
1 chicken, cooked & cut up or chicken breasts

Put rice in bottom of 9 x 13 pan sprayed with Pam. Pour hot water over rice. Sprinkle with cheese and salt. Place chicken pieces over rice. Sprinkle dry onion soup mix over chicken. Spread soup over chicken and rice. Cover and bake 1 hour at 350°.

*I use boneless, skinless chicken breast instead. You may not have to bake it as long. I’ve also used cream of chicken soup and cream of celery soup. All turn out good.

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