I got this recipe from a friend of mine a few months ago. Her description of this recipe is “Easiest.Recipe.Ever.” Dinner is always easy when you can just throw it in the oven and forget about it. I like to serve this with a roasted vegetable which I add to the oven during the last 30 minutes of cooking. Tonight we made yellow squash.
Ingredients:
2-3 Tbsp butter
1 1/2 cups uncooked brown rice
1 (13.25oz) can of mushrooms, undrained
1 (13.25oz) can of mushrooms, undrained
3/4 cup of milk
1 (10.75oz) can Cream of Mushroom soup
1 (10.75oz) can Cream of Chicken soup
1 envelope dried onion soup mix
4-6 frozen chicken breasts
1 (10.75oz) can Cream of Mushroom soup
1 (10.75oz) can Cream of Chicken soup
1 envelope dried onion soup mix
4-6 frozen chicken breasts
Preheat oven to 350 degrees F. Rub butter in a casserole dish. In a large bowl, mix rice, milk, mushrooms, cream of chicken soup and cream of mushroom soup together. Pour into cassarole dish. Place chicken on top and sprinkle with the onion soup mix. Cover with foil and bake 2 hours at 350 degrees.
okay, I’ve tried making this twice now and I think I need to either add more liquid or cook it for less time because both times the rice on the bottom has been crunchy/burnt…but the last time I made this (a week or so ago) I added some sharp cheddar cheese and it upped the yum factor!
I upped the milk to 3/4 cups and I think it was 1/2 cup in the original recipe. Do you have an oven thermometer? Your oven could be hotter than you think it is. Also, are you using a pyrex dish? That’s what I use and it works well. Did you use brown or white rice? White rice would cook faster and burn faster I would think. This time I made it, I used frozen chicken because the chicken was over cooked the other times I made it…that probably added a bit of liquid too. Cheese is a good idea…I think I will try that next time 🙂