Mom's Chicken and Rice
My take on my mom's classic
Ingredients
| Ingredient | Amount |
|---|---|
| Butter | Enough to coat pan |
| Minute White Rice | 3 cups |
| Large boneless, skinless chicken breasts | 6-7 |
| Campbells Cream of Mushroom Soup | 1 can |
| Campbells Cream of Celery Soup | 1 can |
| Campbells Cream of Chicken Soup | 1 can |
| Lipton Onion Soup | 2 packets |
| Warm water | 1 cup |
Preparation
- Coat the bottom and sides of a 9x13 cooking pan with an extremely generous amount of butter, even leaving small chunks of butter sitting in the pan
- Leaving a small gutter around the edge, lay chicken in the pan, starting with the corners.
- Do not pick up pieces of chicken once they have been placed
- Coat the entire top of the pans contents with the three soups beginning with the mushroom, then celery, and finally the chicken on top
- Sprinkle both packets of Lipton Onion Soup over the contents of the pan
- Cover with a double layer of foil
Cooking
- Bake for 3 hours at 325 degrees
- When the chicken is almost done, cook the rice on the stove top
- Serve the rice and chicken separately, but it tastes best if you shred the chicken and stir it into the rice on your plate!