src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbX9DwKNuw_Gj-kvU-6fDATUwof6f-iJLkF6GsLj3YarKUB5jKpPD-ZWlxIY_tTdNaRxoL9jRwWyI4qoi2r0oi3qVGAiCAq7JyzNVMd_ClNPwjmqiOlwmwskRs_kd-TvU5K6VzIwa4oA/s1600/Easy+Delicious+Chicken+and+Rice+Casserole.jpg">
"This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before WORK. Yum!"
Ingredients
Original recipe makes 4 to 6 servings
Directions
"This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker before WORK. Yum!"
Ingredients
Original recipe makes 4 to 6 servings
- 1 cup uncooked white rice
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 7/8 cups water
- 1 (1 ounce) package dry onion soup mix
- 4 skinless, boneless chicken breast halves
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.
- Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!
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