So, Mindy actually told me about this recipe and it's actually found on the back of the Campbell's Cream of Chicken soup can, but she altered it just a little bit. Since I'm making it (even though I stole it from her) I'm posting it. :)
Combine in bowl:
1 can Cream of Chicken Soup
(I will swear until the ends of the earth that only Campbell's will do!)
1 1/3 c. water, milk, or chicken broth
3/4 c. uncooked rice (I used Calrose)
1-2 Tbsp. chicken bouillon
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. grated cheddar cheese
Pour over:
4 chicken breasts
placed in a Pammed 9x13 pan.
Cover with foil and bake at 375* for 50-60 minutes or until rice is tender and chicken is cooked. Top with more cheese and cook until cheese is melted.
Nummers!
(I will swear until the ends of the earth that only Campbell's will do!)
1 1/3 c. water, milk, or chicken broth
3/4 c. uncooked rice (I used Calrose)
1-2 Tbsp. chicken bouillon
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 c. grated cheddar cheese
Pour over:
4 chicken breasts
placed in a Pammed 9x13 pan.
Cover with foil and bake at 375* for 50-60 minutes or until rice is tender and chicken is cooked. Top with more cheese and cook until cheese is melted.
Nummers!
2 comments:
I am with you on the campbells!
This is so good and so easy to make.
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