This recipe is very similar to a recipe my mother had called “Chicken Every Sunday.” I tried to search for it, but was unsuccessful. The idea was, you put it in before going to church and it’s done when you get home. It was a favorite of mine when I was a kid. She used mushroom soup though.
I’ve never tried cooking it with the rice in with the chicken, nor with boneless breasts. Oh - and I use wine instead of water!
I think you have just solved my “what’s for dinner” problem for tomorrow - thank you both!
I shouldn’t post from my tablet. You are correct!
HTML skills failed me. It should also read cream of celery, mushroom, potato or what happens to be handy!
My mom also used a similar recipe for cheap cuts of pork.
That’s similar to one I have, too. This is carb-overload for me, I go right to sleep after this meal.
No-Peek Chicken
2-1/2 C Minute Rice
2 cans of cream soup:
You can use cream of celery, cream of chicken, or cream of mushroom (I prefer cream of chicken)
3/4 C water
Splashes of soy sauce
Mix together. Spray 9x13 cake pan with Pam and spread rice mixture into the bottom of the cake pan. Place chicken skin-side up on top of the rice. Sprinkle with vegetable soup mix. Cover with foil. Bake for two hours at 350 degrees.
Oh, and Do Not Peek until time is up.