This recipe has been 'round
the block and then some. I used to make it for my family back in the day
but for some reason, I haven't made it in years. Until the other day
when I thought about it and wondered to myself why on earth I stopped.
Well...I'm bringing back this throw back recipe that we've all had at
some point in our lives because if you're like me...you loved it
then...and you'll love it now!
Chicken and Rice
1 cup rice
2 cans cream of mushroom soup (may use cream of chicken, cream of celery or a combination)
1 cup of milk
6 - 8 chicken thighs (may use boneless, skinless or boneless skinless chicken breasts)
1 packet dry onion soup mix
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.
Spread rice in the bottom of the prepared pan.
Lay the chicken on top of the rice.
In a medium bowl, whisk together the soup and the milk then pour over the chicken.
Sprinkle the dry onion soup mix over the top.
Cover tightly with foil and bake for 1 hour or until chicken is cooked through.
Chicken and Rice
1 cup rice
2 cans cream of mushroom soup (may use cream of chicken, cream of celery or a combination)
1 cup of milk
6 - 8 chicken thighs (may use boneless, skinless or boneless skinless chicken breasts)
1 packet dry onion soup mix
Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray.
Spread rice in the bottom of the prepared pan.
Lay the chicken on top of the rice.
In a medium bowl, whisk together the soup and the milk then pour over the chicken.
Sprinkle the dry onion soup mix over the top.
Cover tightly with foil and bake for 1 hour or until chicken is cooked through.
Okay...this is all you need for this simple dish.
Spread the rice in the bottom of
the pan then lay the chicken on top.
Mix together the soup and the milk.
Pour over the chicken and rice.
Then sprinkle the dry onion soup mix on top.
Cover tightly with foil and bake.
Scoop and serve! Homey goodness!
