Chicken & Rice Bake
9 ingredients
8 steps
Ingredients
- 6 boneless skinless chicken breasts
- 1 12 cups instant rice, uncooked
- 3 cups water
- 2 (10 3/4 ounce) cans cream of chicken soup
- 2 stalks celery, cut up
- 12 medium white onion, chopped
- 2 tablespoons parsley, dried
- 12 teaspoon black pepper
- 12 teaspoon salt
Directions
-
1Arrange chicken in 1 layer in 9x13 baking pan.
-
2In a bowl, mix together the dry ingredients.
-
3Add in soup and water.
-
4Mix thoroughly.
-
5Pour over chicken.
-
6Cover pan tightly with foil.
-
7Bake at 325F for 2 hours.
-
8Let sit 10 minutes before serving.
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