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1 cup uncooked Riceland Extra Long Grain Rice
1 can (10.75 oz.) cream of chicken or mushroom soup
1 can (10.75 oz.) cream of celery soup
1 tsp. salt
1/2 tsp. black pepper
5 boneless skinless chicken breasts or 1 fryer, cut into pieces
1 pkg. dry onion soup mix
1-1/3 cups water
1/2 tsp. black pepper
Preheat oven to 350F. Grease 9x13-inch baking dish. In bowl, combine rice, soups, salt and pepper. Spoon into prepared dish. Place chicken on top of rice mixture. In bowl, combine dry onion soup mix and water; pour over chicken. Cover with foil and bake 50 minutes. Remove foil and bake additional 15-20 minutes or until chicken browns lightly. (From our "Rice Sensations" cookbook)
Serves 5
| Calories: | 395 |
| Total Fat: | 10g |
| Cholesterol: | 35mg |
| Sodium: | 2175mg |
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