Chicken and Rice

Name: Chicken and Rice
Ingredients: 1 (6 ounce) package dry onion soup mix; 1 cup white rice; 1 cup brown rice; 1 (10 1/2 ounce) can cream of mushroom soup; 1 (10 1/2 ounce) can cream of chicken soup; 2 cups milk; 1 cup water; 3 boneless or skinless chicken breasts, OR bits of leftover chicken; 1 small can French-fried onions; about 3 springs fresh rosemary or 1 -2 teaspoon dried rosemary

10 ingredients

8 steps

Ingredients

1 (6 ounce) package dry onion soup mix
1 cup white rice
1 cup brown rice
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
2 cups milk
1 cup water
3 boneless or skinless chicken breasts, OR bits of leftover chicken
1 small can French-fried onions
about 3 springs fresh rosemary or 1 -2 teaspoon dried rosemary

Directions

1

Preheat oven to 350 degrees.
2

Mix dry soup, canned soups, rice, milk and water in a large casserole dish.
3

Place lid on casserole dish and cook covered for about 30 minutes.
4

Gently settle chicken breasts (or stir in left over chicken) on rice; place sprigs of fresh rosemary on chicken.
5

Replace lid and cook covered for 30-45 minutes, until chicken breasts are cooked through.
6

Remove lid, sprinkle French-fried onions over top of chicken and rice.
7

Put dish back in oven and cook 3-5 minutes.
8

Stir rice before serving.