Saturday, March 13, 2010

Chicken on Sunday

4 Chicken Breasts/few chicken tenders-Frozen-Whatever fits!
2 Cans Cream of Chicken
3 Cans of Milk
2 Cups of Rice-uncooked
1 Pkg of Onion Soup Mix

Put your rice in a 9x13, mix your soup with your 3 cans of milk(using a can from your cream of chicken). Pour over your rice and then plunk your chicken in the casserole dish making sure that they have been cover by the soup mixture as best as they can. Now take the onion soup mix shake it so it is all mixed up and cover the top of the casserole with the mix.(If you happen to have an extra mix on hand we think it is yummy to add it to the soup mixture-when thawed, or half the package and had half to the soup mixture and half to the top of the casserole.) Cover the dish with foil and bake at 350 for 2 hours. Then take the foil off at 2 hours and cook for an additional 20-30 minutes depending on your oven. Make sure the rice is fluffy and the chicken is done. We call it Chicken on Sunday because mom and dad would put it in before we left for church on Sunday, and when we returned we would eat it!

To reheat:

Make sure you do not thaw chicken!
Just thaw the soup mixture.
Layer in a 9x13 casserole dish- rice, soup mixture, chicken, onion pkg, foil, 350 2 1/2 hour. See instruction above for full details about cooking.

No comments:

Post a Comment