Directions
- 1Combine the can of cream of chicken and mushroom soup, two cans worth of chicken stock, and water in a measuring cup.
- 2Add the Lipton Onion Soup mix to the liquid mixture.
- 3Whisk the ingredients together.
- 4Add a little parsley to the mixture.
- 5Pour the rinsed uncooked parboiled long grain rice into a baking dish.
- 6Pour the liquid mixture over the rice in the baking dish.
- 7Season four thin-sliced chicken breasts with salt, pepper, onion powder, and garlic powder.
- 8Place the seasoned chicken breasts into the dish, ensuring they are fully submerged in the sauce.
- 9Cover the dish tightly with aluminum foil.
- 10Bake in a preheated oven at 375 degrees Fahrenheit for 45 minutes without peeking.
- 11Let the dish sit for about 10 minutes after it comes out of the oven.
Ingredients
- 1 can Campbell's Cream of Chicken & Mushroom soup
- 2 cans chicken stock
- water
- 1 box Lipton Onion Soup mix
- parsley
- 1 cup uncooked parboiled long grain rice
- 4 thin sliced chicken breast
- salt
- pepper
- onion powder
- garlic powder
Equipment
baking dishwhiskmeasuring cupstraineraluminum foil
Tips
- You can use a 9x13 baking dish instead of an 8x11.
- Rinse the rice before adding it to the dish.
- Let it sit for about another 10 minutes after it came out of the oven.
- The designs on the 'Candidly Kind' shirts are hand-drawn by Grace.
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