(by Shirley McNevich)
1 cup raw Minute rice
1 envelope Lipton onion soup mix (dry)
1 - 10.75oz. can Campbell's cream of mushroom soup
1 - 10.75oz. can Campbell's cream of celery soup
1 can of water (use empty soup can to measure)
2 to 3 cups bite sized cooked chicken pieces
pepper
Grease a 9 x 13 glass baking dish. Spread the uncooked rice all over the bottom of the greased baking dish. Spread the cooked chicken pieces evenly over the rice. In a bowl add onion soup mix, undiluted mushroom soup, undiluted cream of celery soup and the can of water--stir until mixed. Pour the soup mixture carefully over the chicken. Sprinkle pepper over the whole top (to your taste). Cover with foil and bake at 350 degrees for 35-45 minutes or until rice is done.
No comments:
Post a Comment