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Prep Time: 15 Minutes Cook Time: 115 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Based on a recipe I got from , modded a bit for personal taste. It will likely be even better with a clove or three of (crushed) garlic, but I forgot to make it WITH garlic, thus, it's not included here. Even my extra-picky eater mother-in-law loved this. Ingredients:
6 boneless skinless chicken breasts |
1 1/2 cups instant rice, uncooked |
3 cups water |
2 (10 3/4 ounce) cans cream of chicken soup |
2 stalks celery, cut up |
1/2 medium white onion, chopped |
2 tablespoons parsley, dried |
1/2 teaspoon black pepper |
1/2 teaspoon salt |
Directions:
1. Arrange chicken in 1 layer in 9x13 baking pan.
2. In a bowl, mix together the dry ingredients. Add in soup and water.
3. Mix thoroughly.
4. Pour over chicken.
5. Cover pan tightly with foil.
6. Bake at 325F for 2 hours. Let sit 10 minutes before serving.
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