This is my family's favorite one dish meal - mine too, since it is so easy to put together! I use skinless, boneless chicken breasts but mixed chicken pieces can be used, too. I also use the low fat, low sodium canned soups and the taste is still great!
Ingredients
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- condensed cream of celery soup: 1 can (10.75 ounce can)
- water: 1 cup
- uncooked white rice: 1 cup
- mushrooms: 1 can (4.5 ounce can, drained)
- pinch garlic powder: 1 piece
- ground black pepper: (to taste)
- dry onion soup mix: 1 pack (1 ounce pack)
- skinless, boneless chicken breast halves: 8 piece
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C).
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In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
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Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.
