Ingredients

The following ingredients have 2 Servings
  • 1 10.25 oz cream of chicken soup
  • 1 cup milk
  • 3/4 cup water
  • 3/4 cups Rice Select Royal Blend (the one with Texmati & wild rice)
  • 2 tbsp minced onion
  • 1 tsp salt
  • 1 large boneless skinless chicken breast (cut in chunks)

Instruction

  • Preheat oven to 375 degrees F. Lightly spray (if desired) a 2-quart baking dish--I used 11 x 7-inch.
  • In a large bowl, combine the soup, milk, water and onion. Stir until smooth. Add the rice and combine well.
  • Add the chicken chunks and stir to combine. Pour into prepared pan.
  • Bake at 375 degrees F for 50-60 minutes, or until rice is tender and chicken is cooked to 185 degrees F.
  • Serves 2 for large appetites, 4 for lighter appetites