Chicken and Rice (Heritage Recipe)

Chicken and Rice (Heritage Recipe)

1 cup rice (uncooked)
1 can cream of chicken or mushroom soup
1 cup milk
1 cup water
Chicken breasts (with or without bone)
½ pkg. onion soup mix

Pour rice in bottom of 9 x 13 inch pan. Add the soup, milk, and water and stir. Lay chicken on top with skin side down (if there is skin). Sprinkle onion soup mix on top and cover with a lid or foil. Bake 1 hour at 350°. From Grandma Wessman.

Variations: (1) Double by adding 1 cup rice, 1 cup milk and 1 cup water. Use onion soup recipe from the soup section as a substitute for the mix. (2) Use 2 cups of rice covered with 1 can cream of chicken soup and 1 can of milk, then chicken covered by 2 cans cream of mushroom soup, 1 can milk, and ½ envelope onion soup mix. Recipes with 2 cups of rice give you a lot of rice leftovers; using 1 cup of rice
and doubling the chicken works just as well. Cover and bake 2½ hours at 300°. (3) You can make this in a slow cooker. Spray or grease the pan before you put in the ingredients. Increase the liquid (milk or  water) to 2½ cups. Cook on low for 5-6 hours or high for 2-3 hours.

Becky's Note: I think my biggest fear when I cook chicken dishes is that the chicken will turn out tough and dry.  This recipe somehow manages to turn out moist and creamy!


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