Sandy's Recipe Book - Chicken & Rice Bake

 

I definitely wanted my second recipe to be a treat like the first one I posted since this girl's got herself such a sweet tooth, but I realize I should have a good mixture of items here. So here we go with...

Chicken & Rice Bake

Ingredients:

• 2 cans chicken soup
• 1 cup water
• ¾ cup rice
• seasoning salt
• 6-8 boneless chicken breasts

Directions:

• Spray glass dish with Pam
• Mix soup, water, and rice in dish
• Place chicken breasts on top of rice mixture
• Sprinkle with seasoning salt
• Cover
• Bake at 375° for 1 hour or until done

The chicken looks pink, but I promise it was done!

This was a Scheffert household dinner staple. I had never made it before, but I can see why it was a popular one because the ingredient list is short, the prep work is as about as simple and quick as it gets, and it uses only one dish. About halfway through baking, the house started to smell like it and it was such a familiar smell which was interesting. 😊

I've never purchased "chicken soup" before, so I was a little confused at the store. I figured out I was looking for cream of chicken soup. This seems like a dumb thing that I should've known and shouldn't be admitting, but I am here to share my cluelessness. I also learned that seasoning salt can expire! The bottle I had was very out of date so I threw it out after using it for this recipe.

I used eight chicken breast tenders and they were perfect. I can get four meals out of this, so it should be enough for a family of four if you include some sides. I steamed some fresh green beans with it; adding a roll or garlic bread would be nice. The rice/cream of chicken has a cheesy vibe to it since it's so creamy--very good! Recommended, for sure!