Baked Chicken and Rice

Laveina Bearden, FMS

  • 6 to 8 chicken breasts
  • 1 cup rice
  • 1 can onion soup
  • 1 can cream of celery soup
  • 1 can mushroom soup
  • 1/4 stick oleo
  • 1 soup can water
  • Salt and pepper to taste

Butter baking pan. Mix all soups and water. Mix rice in liquid. Put chicken breasts in liquids. Season as desired.

Bake in 250° oven for 2 1/2 hours.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.