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Categories:
long grain rice cream of mushroom soup cream of chicken soup milk chicken breasts vegetable oil chicken
Viewed: 5 - Published at: 5 years agoIngredients
- 2 cups long grain rice
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 (10 1/2 ounce) can cream of chicken soup
- 1/2 cup milk
- 2 lbs chicken breasts
- 1 tablespoon vegetable oil
- 3 chicken bouillon cubes
Method
- Preheat oven to 350°F
- Coat large baking dish with oil. Pour in rice and lay chicken in top.
- In large bowl, combine both cans of soup, milk, and bullion.
- Cover with foil and bake for 30 minutes.
- Check to see if all liquid has been absorbed (if so, add 1/4-1/2 c water).
- Bake for 30 more minutes or until chicken is fully cooked.
