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Ingredients
- 1 CHICKEN COOKED AND CUBED
- 3/4 CUP REGULAR RICE
- 1 PACKAGE ONION SOUP MIX (CAN ONLY USE 1/2 PACKAGE)
- 1 CAN CREAM OF CHICKEN OR CREAM OF CELERY SOUP
- 3 CANS WATER
Details
Servings 6
Preparation
Step 1
BUTTER OR SPRAY CASSEROLE
COVER BOTTOM OF CASSEROLE WITH DRY RICE
PLACE CHICKEN ON TOP
COMBINE DRY SOUP, CANNED SOUP AND WATER AND HEAT IN MICROWAVE OR ON TOP OF STOVE
POUR OVER RICE AND CHICKEN
BAKE AT 350 DEGREES FOR 1 1/2 HOURS
COVER WITH FOIL LAST 1/2 HOUR
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