 | | Directions |
- Preheat oven to 350°.
- Lightly coat the entire inside of the baking dish.
- In a large bowl, combine the three cans of soup with the chicken broth and rice. Stir until blended.
- Spread this mixture in the bottom of the baking dish.
- Place raw chicken on top of the rice.
- Sprinkle dried onion soup mix over top of the entire casserole.
- Cover tightly with foil and bake for one hour.
- Uncover and bake an additional hour.
Tip: Spray the underside surface of the foil with cooking spray before covering the casserole to prevent it from sticking to the food. |
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Prep Time: 10 minutes
Cook Time: 2 hours
Container: 9 x 13 baking dish
Servings: 8
Serving Size: 2 cups
|  | | Ingredients | | - | | 1 1/2 cups white rice - uncooked, not instant |
| - | | 1 can (10 3/4 oz.) cream of celery soup |
| - | | 1 can (10 3/4 oz.) cream of chicken soup |
| - | | 1 can (10 3/4 oz.) cream of mushroom soup |
| - | | 2 cups chicken broth or stock |
| - | | 6 boneless, skinless chicken breasts - raw |
| - | | 1 ounce dried onion soup mix - (1 envelope) |
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