tranum

1 box Uncle Ben’s Original long grain rice. (I like wild rice blend)
1 can cream of mushroom soup
1 can cream of celery soup
1 to 1.5 cans water
3-4 boneless & skinless chicken breast ( I cut into large chunks )

Spray baking pan, add rice then chicken. In bowl mix soup & water, pour over all. Cover tightly with foil. Bake 2 hours 350 degrees & don’t peek. If you uncover & think it looks too wet, it helps to stir it up. Let sit 3-5 minutes.

mindless

Thank you Tranum!
This looks very similar to a baked chicken dish that my mother taught me, except she used boneless thighs, cream of chicken soup, and no rice. She also added fresh or dried orange zest.

I will be trying it your way now!

NZquilter

Sounds like a perfect easy week day dinner! Thanks for sharing.

sandy l

I bet it would be good with boneless pork chops too.

bneuen

That sounds interesting. Thanks for the idea.

Dakota Rose

I have one like this that uses whole thighs and white wine for the liquid.

Tothill

I grew up eating this. Mum added onion slices between the rice and the chicken. Only cooked it for an hour though. Mum did the same thing with pork chops too.

Moira in N.E. England

Definitely going to try this - thanks!