I love meals that you can cook quickly and easily for a weeknight dinner. I do not work outside the home, but there are still times where I find I am running all day and just want something simple I can put on the table without a huge amount of effort.
So this recipe fits the bill as in you can fix it and forget it. Yes, it does have a two hour cooking time, but you don’t have to do anything after the first ten minutes of prep time.
I used de-boned chicken breasts. The recipe wasn’t really clear as to whether there should be bones or not.
The butter coating makes the chicken perfect. And simple salt and pepper is really all you need. There is a lot of flavor in the combined soups.
The soups are really great. You get the earthiness of the mushrooms, and the brightness of the celery. And of course the chicken soup gives you a little extra chicken flavor.
The rice cooks very well in the soups. It was a perfect tenderness level.
This is a great take on the chicken and rice casserole.
BAKED CHICKEN BREASTS
4 Large Chicken Breasts, Split
1/2 Cup Butter
Salt and Pepper
1 Cup Raw Rice
1 Can Cream Of Mushroom Soup
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
Dip the chicken pieces in melted butter and season with salt and pepper. Mix rice and soups in a shallow buttered casserole dish. Top with chicken breasts. Bake in a 300 degree oven for 2 hours.
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