Baked Chicken And Rice With Three Soups

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 chicken breasts, with ribs and skin
• 1 (10 ounce) can campbell's condensed cream of mushroom & garlic soup
• 1 (10 ounce) can campbell's cream of chicken soup, with herb
• 1 (10 ounce) can campbell's cream of celery soup
• 3/4 cup uncle ben's converted brand rice
• 10 ounces empty soup can filled with water
• 2 tablespoons butter, divided into 8 pieces
• salt
• pepper
• garlic powder
• dried thyme
• paprika

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine the three soups, rice and water in a casserole dish, mixing until the ingredients are thoroughly combined.
• 3 place the chicken breasts on top of the rice.
• 4 sprinkle the chicken and the rice mixture with the salt, pepper, garlic powder, thyme and paprika to taste.
• 5 place the pieces of butter evenly over each piece of chicken, so that each piece gets two portions of butter.
• 6 bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot, bubbly and fully cooked.
• 7 serve immediately.
• 8 this dish can also be made with whole cut-up chicken pieces (i.e. drumsticks, thighs, etc.) in lieu of only chicken breasts. i just make it this way so no one fights over the chicken breasts which they always seem to do if i do it the other way.