Friday, March 17

Chicken and Rice Casserole

Chicken and Rice Casserole

  • 4 boneless chicken breasts
  • 2 cups instant rice, uncooked
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 can water
  • 2 cups frozen vegetables (green beans, broccoli, mixed veggies)
  • 1 envelope onion soup mix
  • salt and pepper to taste
In bowl, combine rice, soups, water, vegetables, and salt and pepper. Pour mixture into greased 9x13 casserole dish. Lay chicken breasts on top of mixture and sprinkle the onion soup over all. Cover with foil and bake at 350 degrees for 1 1/2 hours or until chicken is cooked through.

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