Chicken Breasts on Rice Tuesday, February 10, 2009


4 boneless, skinless chicken breast halves
1 can cream of mushroom soup
1 soup can milk
1 can (4 ounces) mushroom pieces, undrained
3/4 cup uncooked long-grain white rice
1/4 teaspoon garlic powder
1 envelope dry onion soup mix, divided
2 TBSP grated Parmesan cheese


Wash chicken breasts and pat dry; set aside. Combine soup with milk. Reserve 1/2 cup of mixture. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup). Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix and Parmesan cheese. Cover tightly with foil and bake in a 350̊ oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed.

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