Creamy Chicken & Rice
Creamy Chicken and Rice recipe
Yield
4 servingsPrep
10 minCook
2 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breast halves, boneless, skinless
|
*
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
soup, cream of celery
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
rice
do not use minute rice |
*
|
| ¾ | can |
milk
|
*
|
| ⅛ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
chicken breast halves, boneless, skinless
|
*
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | can |
soup, cream of celery
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
rice
do not use minute rice |
*
|
| 0.8 | can |
milk
|
*
|
| 0.6 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Mix the soups, milk and the rice, and pour into a 9 inch x13 inch baking pan.
Split the chicken breasts into 4 equal parts and place them on top of the soup mix.
Season with the salt and pepper and whatever else you prefer.
Bake in a 300F oven for 2 hours.
Garnish as desired and serve.
