- 1 cup [250 mL] rice
- 1 1/2 cups [375 mL] water
- Butter
- 4 chicken breasts
- 1 [10-ounce / 284-mL] can cream of chicken soup
- 1 [10-ounce / 284-mL] can cream of mushroom soup
- 1 package instant onion soup mix
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- Mix rice and water in buttered 9 x 9-inch [23 x 23-cm] buttered dish.
- Lay chicken on rice.
- Mix two soups, pour over chicken.
- Sprinkle with onion soup mix.
- Cover tightly with foil
- Bake for 2 hours at 325°F [160°C].
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