Chicken and Rice Bake

Posted by Cookin'Dad at recipegoldmine.com

Source: Posted by Cooked on 02-09-2001 09:49 am

I made this yesterday - a perfect entree for a busy day. This recipe was incredibly simple and quite tasty (can't go wrong with that onion soup mix sprinkled over chicken parts).

The only thing I did differently was lightly apply a dry rub of salt, pepper and garlic powder to the breast filets about 3 hours prior to cooking. I also reduced my cooking time to about 5 hours (maybe the "low" setting in my crockpot cooks faster than yours). Thanks for posting a inner.

Hi! Its me again. Just thinking... do you have a crockpot? If so try these, if not go get one, they are great!

1 (10 3/4 ounce) condensed cream of celery soup
2 chicken breasts, skinned and boned
1 (2 ounce) can sliced mushrooms, undrained
1 tablespoon dry onion soup mix
1/2 cup raw long grain converted rice

Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot.

Chicken and Rice Bake

1 can cream of mushroom soup
1 cup water*
3/4 cup uncooked regular white rice
1/4 teaspoon paprika
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves

* For creamier rice, increase water to 1 1/3 cups.

In a shallow 2-quart baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. Cover. Bake at 375 degrees F for 45 minutes or until chicken and rice are done.