Saturday served us Chicken 'n Rice with a yummy salad. This recipe is really easy, the only catch is you have to prepare it 2 hours before you plan on eating - tricky for those last minute people! ;) Also, my chicken was a little dry, so I'm going to fix the recipe to be a bit shorter. But man, I could eat that rice and nothing else. Soooo good. (Thanks meg!)
3-4 chicken breasts
2 cups raw rice
1 can cream of mushroom
1 can cream of chicken
salt 'n pepper
Preheat oven to 300. Mix rice and soups in a 9x13 pan. Spread around evenly. Snuggle each raw chicken breast into the rice. Salt n' pepper. Cover with tinfoil and bake at 300 for:
frozen chicken: 1 hour 45 min / thawed chicken: 1 hour 30 min. Start checking the chicken at 1 hour 30 minutes to supervise it if you want succulent moist chicken. I cooked my thawed chicken for 1 hour 45 min and it was too long - so maybe shave off 15 minutes.
I know this recipe has made it's way around in families....do you prepare or cook it a different way? I'd love to know!