You'll love this creamy vintage chicken and rice recipe!
It's got less than 5 minutes of prep time and then it's hands off for a little over an hour. You'll just need a salad to round out the meal!
Printable recipe, nutrition info, and more tips - [ Ссылка ]
Ingredients:
10.75 ounces cream of chicken soup
10.75 ounces cream of mushroom soup
2 cups chicken stock
1 ounce onion soup mix
1 teaspoon rubbed sage, optional
2 cups white rice, uncooked
salt and pepper, to taste
2 pounds boneless skinless chicken breast, or thighs
Instructions:
Preheat oven to 350°F.
Spray a 13x9-inch casserole dish with no-stick cooking spray.
Set aside.
Add the soups, chicken stock, and sage to a large bowl.
Mix until smooth.
Stir in the uncooked rice and spread in the prepared pan.
Season the chicken with salt and pepper then lay across the top of the rice mixture.
Sprinkle with dry onion soup mix.
Cover tightly with aluminum foil and bake (no peeking!) for 1 hour and 15 minutes or until the rice is tender and the chicken is cooked through. (160°F on an instant read thermometer).
Remove from the oven and let stand about 5 to 10 minutes before taking off the aluminum foil and serving. The chicken will continue to cook to 165°F during this time.
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