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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is a creamy chicken and rice recipe that I cook on the tugboat for the crew. The chicken should be moist and tender when done. Ingredients:
2 (10 3/4 ounce) cans cream of mushroom soup |
2 (10 3/4 ounce) cans cream of chicken soup |
2 cups water |
2 cups long grain rice (not minute rice) |
1 cup 2% low-fat milk |
1 (1 1/4 ounce) envelope dry onion soup mix |
6 boneless skinless chicken breasts |
Directions:
1. Cut off fat and rinse off chicken pieces.
2. Mix rice, water, cans of soup and milk together in a baking pan.
3. Place the chicken on top of rice mixture.
4. Sprinkle the dry onion soup mix on top of the chicken, or just use salt and pepper as desired.
5. Cover with foil and bake at 350 degrees for one hour.
6. Remove foil for the last 10 minutes.
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