Chicken and Rice
*serves 4-6
2 Boneless
Skinless Chicken Breast (diced)
1 C. Rice
1 package Frozen
Veggies (your favorite combination)
Salt, Pepper,
Garlic Powder
1 package Knorr
Onion Soup Mix
1 can Cream of
Celery (prepared with ½ milk, ½ water)
½ C. Cheese
1. Set the oven to
375°. Spray a 9X13 baking pan with
non-stick spray.
2. Cook Rice with half as much water as it calls for just to soften it up. Pour rice into the
pan when the waters almost gone.
4. Pour soup over the
chicken making sure to cover it all. Add
veggies on top. Cover with tin foil and
bake for 50-80 mins.
5. 10 mins before it’s
supposed to come out, add cheese to melt on top, and remove foil.
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