Chicken & Rice
by: Kay Hodges
12 oz Chicken Breast, no skin, chopped
1 Cup Long Grained Rice (uncooked)
2 Cans Cream of Chicken Soup
1 cup chicken broth
Directions: Boil chicken breasts until done. Drain and chop. Mix all ingredients with chopped chicken in a 9X11 glass baking dish. Cover with foil and bake at 350 degrees for one hour. Stir at 30 minutes and add additional broth if necessary. Consistency should be very thick but not dry.
Serve hot with french bread. A whole chicken can be used in place of chicken breasts if desired.
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