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Sunday, March 10, 2013

Chicken and Rice

1 1/2 cups rice, uncooked
1 1/2 cups baby carrot
1 10.75 oz cream of chicken soup
1 10.75 oz cream of mushroom soup
1 10.75 oz cream of celery soup
1/2 cup evaporated milk
2 lbs boneless skinless chicken breast
3 T. butter melted

Cook rice according to package directions.  Boil carrots in salted water for 2 minutes.  Drain.  Mix soups, milk and rice.  Add carrots.  Place in greased foil baking pan.  Arrange chicken pieces on top.  Brush with melted butter.  Cover with extra heavy foil.  Label and freeze.

To serve:  Thaw.  Bake covered, 40 minutes at 350 degrees.  Uncover and bake 20 minutes.

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