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This chicken and rice casserole
is as easy as it is tasty.
Easy
Chicken and Rice Casserole
- 1 cup uncooked rice (not
instant)
- 1 (10.75-ounce) can condensed
cream of chicken soup
- 1 1/2 soup cans of water
- 1 (1-ounce) package dry
onion soup mix
- 8 chicken breast halves,
or your choice pieces
- Preheat oven to 350°F
(175°C).
- Spread rice in the bottom
of a 9 x 13 x 2-inch baking dish. Arrange chicken on top
of rice.
- Mix soup and water together
and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal
tightly with foil.
- Bake for 1 to 1 1/2 hours,
removing cover last
15 minutes to brown.
Makes 4 to 6 servings.
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