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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I don't know where this originated. There are several chicken and rice recipes out there. I actually have a couple. This is one that I have made forever. My daughter, Jenny, loves this. She requested that I post it. There are 2 methods - oven and crock pot - each requires the recipe to change just a tad. This recipe needs more flavor so I usually add 1 tablespoon chicken bouillon granules and of course, salt and pepper to taste. Ingredients:
6 -8 boneless skinless chicken breasts |
1 (10 ounce) can cream of chicken soup |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of celery soup |
1.5 (8 ounce) cans water |
1 1/4 cups rice, uncooked |
1/2 cup butter, melted |
chicken bouillon granule |
salt |
pepper |
Directions:
1. OVEN METHOD:.
2. Preheat oven to 350 degrees.
3. In a 10x15 casserole dish, melt butter.
4. Combine soups with water.
5. Stir in uncooked rice with soups, along with bouillon, salt and pepper.
6. Pour soup and rice mixture into casserole dish on top of melted butter. Then layer chicken breasts over this.
7. *I save some soup back to pour over chicken in order to keep it moist on top.
8. Cover & bake at 350 degrees for approximately l 1/2 hours, then uncover and bake approximately 10 minutes more, or till all liquid is dissolved.
9. CROCK POT METHOD:.
10. Grease crock pot with cooking spray.
11. Layer soup & water combination, rice, and melted butter. Save a little soup mixture back to place over chicken breasts.
12. Place chicken breasts on top of this.
13. Cook on low 6 to 8 hours.
14. ***This is great for covered dish (potluck) dinners, to take to a bed-ridden friend, etc. It can go many places and is quick and easy!
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