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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 10 |
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This recipe makes enough for a crowd. Creamy rice, tender moist chicken. Great for buffets, potlucks and large families. Ingredients:
3/4 cup white rice, raw |
1/2 cup brown rice, raw |
1 (10 1/4 ounce) can cream of mushroom soup, undiluted |
1 (10 1/4 ounce) can cream of chicken soup, undiluted |
1 (10 1/4 ounce) can cream of celery soup, undiluted |
1/2 cup whole milk |
1/4 cup butter, melted (no substitues) |
8 (4 -6 ounce) boneless skinless chicken breasts |
1/2 cup dry white wine or 1/2 cup chicken broth |
2 ounces almonds, shaved |
1/2 cup parmesan cheese |
Directions:
1. Preheat oven to 275*F. (Yes, 275*).
2. Pour butter into bottom of a lasagna dish(13x9 or larger), tilt to cover bottom evenly.
3. Combine the rices, sprinkle evenly over the butter.
4. Mix soups, milk and wine (or broth).
5. Pour 1/3 of it over the rice.
6. Place chicken breasts on top of rice/soup.
7. Pour remaining soup mixture evenly over chicken breasts.
8. Sprinkle with almonds and parmesan cheese.
9. Cover with foil.
10. Bake 2-1/2 hours. (Yes, that long).
11. For Once A Month Cooking - put into 2 - 8 foil pans. Cook 1 hour and freeze. Thaw, cook covered in 350* oven 40 minutes, uncover and heat 15 minutes longer until hot and bubbly.
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