Chicken and Rice
Crunched for time? Consider this fast-to-fix chicken and rice bake from Doris Barb of El Dorado, Kansas. After popping it in the oven, you can toss together a salad and have dinner on the table in no time.
Ingredients
- 6 boneless skinless chicken breast halves
- 1-1/2 cups uncooked instant rice
- 1/2 cup boiling water
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
- 2 tablespoons onion soup mix
- 1 package (10 ounces) frozen peas, thawed
- 1/2 cup minced fresh parsley
Reviews
Add lemon juice and spice up the chicken and rice mixture with seasoning blends like dill or Italian or Greek.
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Had no taste - very bland!!!!!
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We make this recipe on a regular basis at our house. We chunk the chicken before cooking so when it's time to eat, we don't have to go around cutting the kids' meat. An easy, inexpensive, tasty meal that keeps our family of 7 coming back for more.