- 6
5/5
(1 Votes)
Ingredients
- 1/4 cup unsalted Butter
- 6 boneless, skinned chicken breast halves (about 5 oz each)
- 3 - 10 3/4 oz cans condensed cream of chicken soup, undiluted
- 3 level tablespoons dried celery leaves
- 2 teaspoons dried thyme
- 16 oz pkg yellow rice, cooked according to pkg directions
Preparation
Step 1
Preheat oven to 350 degrees ferhinheight. In a large skillet melt butter over medium heat. Add chicken and brown on both sides, about 6 minutes total. Remove chicken and set aside. Into the drippings in the skillet, whisk soup, celery flakes and thyme until well blended. Heat through. Stir in rice. Spoon mixture into a 13 x 9 inch baking dish. Place chicken breasts on top, pushing down into the rice mixture until almost completely covered. cover dish with foil. Bake 30 minutes or until cooked through. Remove foil and bake another 10 minutes. Let stand 10 minutes before serving.