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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is another recipe I've been making since the '70's. The recipe comes from a cookbook that the Arlington Mothers of Twins published in 1977. My good friend had Fraternal twin boys a few months before I had my son. She joined this organization and they sold the cookbooks. Ingredients:
1 cup wild rice |
1 (10 1/2 ounce) can cream of mushroom soup |
1 (10 1/2 ounce) can cream of celery soup |
1 cup cold water (slightly more) |
4 chicken breasts, halved (or entire chicken cut-up) |
1 1/4 ounces dry onion soup mix |
Directions:
1. Sprinkle rice in buttered oblong baking dish.
2. Mix soup and water; pour over rice. Arrange chicken in dish; sprinkle with onion soup mix.
3. Cover dish tightly and bake at 375 degrees for 45 minutes or until rice is done.
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