Wednesday, July 8, 2009


8 chicken breasts
salt to taste
pepper to taste
1 can cream of celery soup
1 can cream of mushroom soup
1 1/4 cups milk
2 cups instant rice
1/2 envelope of dry onion soup mix

Preheat oven to 325 degrees.

Arrange chicken breasts, skin side up, in a greased oblong baking dish. Sprinkle with salt and pepper. In a medium bowl, whisk together both soups, milk and rice. Pour mixture over the chicken breasts. Sprinkle the dry soup mix over the top. Cover pan with aluminum foil and bake at 325 degrees for 2 hours.

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