Chicken and Rice Casserole I

Description

Makes 6 servings

Ingredients

• 2 x 10¾ ounce cans condensed cream of mushroom with roasted garlic
• 1 cup milk
• 1 x 1.35 ounce envelope dry onion soup mix
• ½ cup chopped celery
• 1 cup uncooked rice
• 4 boneless, skinless chicken breasts
• 1 x 2.8 ounce can French fried onions

Procedures

1. In a large bowl, combine soup, milk, soup mix, celery and rice; stir until blended.
2. Pour rice mixture into 13x9x2-inch baking dish.
3. Place chicken breasts over rice mixture; top with onions.
4. Cover with foil and bake at 350°F for 50 minutes; remove foil and bake an additional 15 minutes.
5. Remove from oven and let rest 10 minutes before serving.