Ingredients:
4-6 boneless, skinless chicken breast tenders
¼ C chopped onion
½ stick of butter
1 can of Cream of Mushroom soup
1 can Mixed Vegetables, drained
1 C milk...either whole milk, heavy cream or even evaporated milk (extra creamy)
1 C of uncooked white rice (not instant rice)
2 TBS melted butter
Seasonings: Thyme, Poultry Seasoning, Pepper, Lowry’s season salt (no real approximate amts on the seasonings, just season to your taste!)
Directions:
1. Sauté onion in ½ stick of butter in a pan
2. Stir in the soup, veggies, milk & rice and mix well
3. Add in the seasonings (except for the season salt, it comes in at the very end) heat the seasonings and soup mixture gently for about 5 min.
4. Pour mixture into a greased casserole dish
5. Layer the chicken on top
6. Pour the melted butter over it all and then sprinkle with the season salt
7. Cover with foil & bake at 350° for an hour and a half—check it at that point and remove the foil and bake longer if necessary (you can add in milk or water if rice is dry)
Enjoy!!
1 C milk...either whole milk, heavy cream or even evaporated milk (extra creamy)
1 C of uncooked white rice (not instant rice)
2 TBS melted butter
Seasonings: Thyme, Poultry Seasoning, Pepper, Lowry’s season salt (no real approximate amts on the seasonings, just season to your taste!)
Directions:
1. Sauté onion in ½ stick of butter in a pan
2. Stir in the soup, veggies, milk & rice and mix well
3. Add in the seasonings (except for the season salt, it comes in at the very end) heat the seasonings and soup mixture gently for about 5 min.
4. Pour mixture into a greased casserole dish
5. Layer the chicken on top
6. Pour the melted butter over it all and then sprinkle with the season salt
7. Cover with foil & bake at 350° for an hour and a half—check it at that point and remove the foil and bake longer if necessary (you can add in milk or water if rice is dry)
Enjoy!!
1 comment:
I made this for our dinner last night and it was a hit for everyone! Very yummy!
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