6 breasts (bone-in or boneless)
2 cups uncooked minute rice
1 can cream of chicken
1 can cream of celery
1 can water ( or stock)
1 envelope onion soup mix
Mix rice, canned soups and water. Put in greased 9x13 pan. Place breasts on top of rice mix. Sprinkle onion soup mix over chicken cover
with foil and bake 3 hours at 275. Rice
on edges will be browned and crispy, in the middle moist and soft. (you could
mix onion soup in with rice mix and simply sprinkle tops of breasts with pepper
and garlic powder if desired.)
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