Easy to make chicken rice casseroles can be virtual life-savers for those of us with full time jobs, kids and busy weeknight schedules, so our Campbell Chicken Rice Casserole arrives just in time to ease the pressure, especially as we head into the hectic holiday season.
Our easy to make, but tender and tasty Campbell Chicken Rice Casserole uses only 6 pantry staple items, and takes only a few minutes of prep-to-oven time. Pop your chicken rice casseroles into the oven and you easily free up an hour or so to devote to one of your many time-consuming jobs.
Campbell Chicken Rice Casserole
1 can (10 oz) cream of mushroom soup
10 oz milk
2/3 of a 10 oz can of mushrooms with liquid
1 envelope onion soup mix
4 small chicken breasts
3/4 cups uncooked rice
Heat over to 350F.
Blend soup & milk, reserving 1/2 cup of the mixture.
Sire together remaining soup mixture, uncooked rice, mushrooms with liquid and 1/2 onion soup mix.
Pour into greased baking dish.
Arrange chicken breasts on rice mixture.
Pour reserved soup mixture over chicken.
Sprinkle remaining onion soup mix on top.
Cover and bake 1 hour.
Uncover and bake 15 minutes longer.
Enjoy!
For more great recipes, Chef's tips and tools visit www.amateur-chef.net
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