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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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TWO SOUP CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Candela Estate in Dallas, Texas in 1997. Ingredients:
6 boneless skinless chicken breasts |
1 box long grain wild rice |
1 can cream of mushroom soup |
1 can cream of asparagus soup |
3/4 soup can milk |
Directions:
1. Mix uncooked rice with seasoning packet together with soups and milk.
2. Pour small portion in bottom of a rectangular glass baking dish.
3. Add chicken breasts then cover with remaining mixture.
4. Cook uncovered at 350 for 45 minutes then serve immediately.
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