This recipe has been a part of my meal plans for over 12 years. A woman I worked with gave me the recipe and my picky eaters has always loved it. I did my best on the photo, it's not easy photographing food! Maybe my pics will come out better when I get a better quality camera.
6-8 chicken breast (Sue always used bone in, my family waste too much because they are so huge, so I use boneless/skinless)
2 cups minute rice
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream chicken soup
2 cans of milk
4 tablespoons butter
Preheat oven to 375 degrees. Dump rice into 9x13 pan. In a bowl, mix the three soups and 2 cans of milk until smooth, dump on top of rice. Place chicken on top of soup. Slice butter into several pats and place on chicken. Bake until chicken is done. (bone in: approx. 1 1/2 hours boneless: approx 45 min to 1 hour)
LE2
Yum! I do something similar to this
ReplyDeletebut I use only chicken soup and 3/4 cup of milk and put stuffing under the chicken. I will have to try your recipe. :-)
I voted for other because "all of the above" was not an option and I love all three!!!
ReplyDeleteprecious stuffing sounds yummy. Plus to cut two cans out of the recipe would make it more frugal. Will you post your recipe for us?
ReplyDeleteooty lol, that makes sense!
This is similar to the Campbell's Cheesy Chicken and Rice Casserole I've made in the past - You just use one can of creamy anything and whatever veggies you have one hand - it's as they say, mmm mmm good :)
ReplyDeletehttp://www.campbellkitchen.com/recipedetail.aspx?recipeID=27173
Let's try this again:
ReplyDeletehttp://tinyurl.com/3yo7rs