~~~"Souper" EASY CHICKEN AND RICE ~~~
"Souper" EASY CHICKEN AND RICE
Ingredients3-4 raw chicken breasts, cut into cubes ( or left whole and placed on top of soup and rice mixture )2 cups water 2 cups instant white rice 1 (10.75 ounce) can cream of chicken soup 1 (10.75 ounce) can cream of celery soup 1 (10.75 ounce) can cream of mushroom soup 1/2 cup butter, sliced into patsSeasonings of choice ( I used a little black pepper and some Cagun,but have also used 1/2 pk or so of dry Italian salad dressing mix
3-4 raw chicken breasts, cut into cubes ( or left whole and placed on top of soup and rice mixture )
2 cups water
2 cups instant white rice
1 (10.75 ounce) can cream of chicken soup
1 (10.75 ounce) can cream of celery soup
1 (10.75 ounce) can cream of mushroom soup
1/2 cup butter, sliced into pats
Seasonings of choice ( I used a little black pepper and some Cagun,but have also used 1/2 pk or so of dry Italian salad dressing mix
Directions1.Preheat oven to 375* degrees . Grease sides and bottom of a casserole dish.2.Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.3 Cover with foil and bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour uncover and bake 20min, longer. Cool 5 minutes before serving
1.Preheat oven to 375* degrees . Grease sides and bottom of a casserole dish.
2.Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
3 Cover with foil and bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour uncover and bake 20min, longer. Cool 5 minutes before serving
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