Ingredients:
1 (8 ounce) cans cream of chicken soup
1 (8 ounce) cans cream of mushroom soup
1/2 cup milk
1 cup instant rice, uncooked
1 (1 1/4 ounce) packages dry onion soup mix
4 -6 whole chicken breasts or 1 broiler-fryer chickens, cut up
Directions:
Combine can soups, milk and rice. Mix until well blended and place in 9×13 greased baking dish.
Place chicken on top of soup mixture.
Spoon a little bit of soup mixture over the chicken so that there is a small coat on top and then sprinkle onion soup packet on top of chicken.
Cover with foil and seal tightly. Bake 325 for 1 to 1 1/2 hours.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.