Busy Day Chicken and Rice |
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Prep Time: 10 Minutes Cook Time: 150 Minutes |
Ready In: 160 Minutes Servings: 6 |
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This is a great busy day casserole that can be made the night before! Leftovers are yummy too! Can be complemented with peas, a green salad, and rolls on the side. Ingredients:
3 (10.75 ounce) cans condensed cream of chicken soup |
1 (10.75 ounce) can condensed cream of mushroom soup |
2 cups white rice |
2 cups hot water |
2 cubes chicken bouillon |
1 (1 ounce) package dry onion soup mix |
6 skinless, boneless chicken breast halves |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
2. Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.
3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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