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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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As budget allows, splurge and buy Rice-A-Roni long grain and wild rice to substitute for the white rice. It gives the dish a more upscale look. Frozen veggies can also be added, and any other type seasoning can be substituted for the onion soup mix. Ingredients:
1 (6 ounce) package dry onion soup mix |
1 cup white rice |
1 cup brown rice |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of chicken soup |
2 cups milk |
1 cup water |
3 boneless or skinless chicken breasts, or bits of leftover chicken |
1 small can french-fried onions |
about 3 springs fresh rosemary or 1 -2 teaspoon dried rosemary |
Directions:
1. Preheat oven to 350 degrees. Mix dry soup, canned soups, rice, milk and water in a large casserole dish. Place lid on casserole dish and cook covered for about 30 minutes.
2. Gently settle chicken breasts (or stir in left over chicken) on rice; place sprigs of fresh rosemary on chicken. Replace lid and cook covered for 30-45 minutes, until chicken breasts are cooked through.
3. Remove lid, sprinkle French-fried onions over top of chicken and rice. Put dish back in oven and cook 3-5 minutes. Stir rice before serving.
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