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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Chicken and Rice-comfort food at it finest. Ingredients:
4 boneless skinless chicken breast halves |
1 (10 1/2 ounce) can cream of mushroom soup |
1 3/4 cups milk or 1 3/4 cups half-and-half |
1 (4 ounce) can mushroom pieces, with liquid |
3/4 cup uncooked long-grain rice |
1/4 teaspoon garlic powder |
1 (1 1/4 ounce) envelope dry onion soup mix, divided |
1/2 teaspoon dried thyme |
2 tablespoons grated parmesan cheese |
Directions:
1. Wash chicken breasts and pat dry; set aside.
2. Combine soup with milk or half-and-half; reserve 1/2 cup mixture for later.
3. Mix remaining soup mixture with rice, garlic powder and 1/2 of the dry onion soup mix (about 1/4 cup).
4. Mix well and pour into a baking dish.
5. Place chicken breasts on rice mixture.
6. Combine reserved soup mixture with undrained mushrooms.
7. Pour over chicken breasts.
8. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese.
9. Cover tightly with foil and bake in a 350 degrees oven for 1 hour.
10. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed.
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