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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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My grandpa made this every Sunday of my life after church when I was little, by request. I love it best with green beans and red wine vinegar. Ingredients:
1 can of cream of mushroom soup |
2 cans of water |
2-4 boneless skinless chicken breasts (depending on size, raw chicken tenders also work well) |
1 cup of rice |
lawry's season salt (little red/white bottle) |
Directions:
1. Preheat oven to 350 F.
2. Cook cream of Mushroom soup with two cans of water like normal, pour soup in 13 x 9 casserole dish.
3. Place chicken in soup, evenly spaced.
4. Sprinkle rice evenly around chicken, avoid pouring on chicken.
5. Sprinkle Lawry's season salt across dish, so you have a light red covering all over.
6. Cover tightly with foil and bake for 1 hour.
7. Fluff rice with fork when done, serve.
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