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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 24 |
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I found this recipe in the once a month cooking cookbook by Mimi Wilson and Mary Beth Lagerborg. It's just yummy and I want to remember it even when I don't have the book checked out. Ingredients:
10 3/4 ounces cream of mushroom soup |
10 3/4 ounces cream of celery soup |
10 3/4 ounces cream of chicken soup |
1/4 cup butter, melted |
1/4 cup french dressing |
1/4 cup milk |
1 1/2 cups long grain uncooked rice |
6 boneless skinless chicken breasts, cut into long strips |
1/2 cup grated parmesan cheese |
Directions:
1. Mix together all but the parmesean cheese and pour into a freezer bag. Put parmesan cheese in a small bag and attach it to the chicken bag. Label and freeze.
2. To cook:.
3. When thawed, pour into a 13x9-inch greased casserole dish and cover with foil. Bake at 350 for 1 1/2 hours. Add parmesan cheese during the last 10 minutes.
4. Cooking time does not include thawing. The easiest way to thaw is to put the bag in the refrigerator at night before you go to bed. Then when you get home the next evening it should be ready to put right into the oven.
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