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Sunday, February 23, 2020

Chicken and Rice

Chicken & Rice

-3 large chicken breasts
-1 stick butter
-1 cup regular rice
-1 can cream of chicken soup
-1 can cream of celery soup
-1 cup milk
-1 package dry onion soup mix

Line a 9 by 13 pan with foil. Slice 1 stick butter into cubes on bottom of the pan. Pour 1 cup regular rice over butter. Cut breasts into vertical halves. Place 6 half breasts on top of rice. Cover with soups, smearing over chicken, and sprinkle with dry soup mix. Pour milk over entire pan. Cover with foil, sealing tight. Bake at 350 for 2 hours. Remove from oven, carefully (STEAM BURNS!), open foil top. Remove chicken breasts, set aside. Mix rice WELL until creamy. Serve with the chicken (at side as pictured) OR cut up chicken breasts and mix back into the rice casserole and then serve. 

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