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Ingredients
- 2 cups minute rice
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can water
- 5 boneless skinless chicken breasts (about 1 1/2 lbs)
- 1 envelope onion soup mix
- Butter, for greasing dish
Preparation
- Preheat oven to 350°F and grease a 9×13-inch baking dish with butter. Set aside.
- In a medium bowl, stir together the chicken soup, celery soup, 1 can’s worth of water, and minute rice.
- Transfer mixture to prepared pan.
- Arrange chicken breasts on top of rice mixture, then sprinkle onion soup mix evenly over the top.
- Cover dish tightly with foil, then bake until chicken is cooked through and liquid has absorbed into rice, about 90 minutes.