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Rice (long grain) 8 split boneless, skinless, chicken breasts 1 can Cream of Chicken soup 1 can Cream of Mushroom soup 1 pkg. Dry Onion soup mix 1 2/3 c. milk Place 1/2 inch of rice in bottom of 9 x 13 inch pan. Lay chicken breasts over rice, filling all areas. Pour soup over top, spread over entire pan. Pour 1 2/3 c. milk all around sides and any gaps. Sprinkle top with 1 pkg. dry onion soup mix. Cover with foil. Do not lift foil while baking. Bake at 325 degrees for 3 hours. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |