This is a recipe that my Mom and Matts Mom both make.
Not to fancy just a casseroll that seems to have always been around.
Do you any of you grow up eating it too?
You will Need:
- 1 1/4 cup uncooked rice
- Can of chicken broth (plus enough water to equal 2 1/2 cups total)
- Can of Cream of Chicken soup
- 1/2 of a Lipon dry onion soup packet
- Chicken tenders 6- 12 depending on family size
Spray pan with cooking spray, to help prevent sticking
Add rice, and can of Chicken soup to pan, Mix it together…
Then add can of chicken broth, plus enough water to make 2 1/2cups of liquid. Add to rice soup mixture.
Place Chicken tenders on top. I only cooked 6, but for a larger family add more.
Sprinkle 1/2 of a Dry Lipton onion soup packet on top of chicken and rice mixture.
COVER WITH FOIL, and bake at 350 degrees for 20 minutes
After 20 min take out of over stir, (to help the rice cook even) return to oven with foil and back in oven for another 20 min.
After a total of 40 min of cooking time take back out of the oven stir again,
Take foil off and back in oven for another 20 minutes.
( If you want the last 5 minutes you can put in on broil to brown up the top…. but watch it so it does not burn)
Total cooking time of 60 minutes
