Rainy Day Chicken With Rice |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet. Ingredients:
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of celery soup |
1 (10 3/4 ounce) can cream of chicken soup |
1/4 cup butter, melted |
1/4 cup french dressing |
1/4 cup milk |
1 1/2 cups long-grain rice, uncooked |
6 chicken breasts, boneless, skinless, cut into long strips |
1/4 cup parmesan cheese, grated |
Directions:
1. Mix all ingredients except Parmesan cheese together and pour into a 1-gallon bag freezer bag. Put Parmesan cheese into a 1-quart freezer bag and attach to the bag of chicken. Label and freeze.
2. To prepare, thaw and pour into a 13x9-inch greased casserole dish.
3. Cover with foil and bake in a 350-degree oven for 1 1/2 hours.
4. Add Parmesan cheese during the last 10 minutes of cooking.
5. Suggested sides/dessert: sauteed zucchini, fresh brownies.
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