In Reply to: Campbell's Chicken and Rice Bake posted by sm on May 11, 2008 at 15:20:53:
boneless skinless chicken breasts
1 can cream of chicken soup
I cook my rice separately in a rice cooker.
Heat oven to 350.
Empty can of cream of chic soup in bowl. Add a bit of milk (just enough to make it creamy, probably not even a 1/2 can). Place chicken in a 9x13 baking dish and pour the soup/milk mixture over the chicken. Bake at 350 for an hour (depending on the size and thickness of the chicken breasts, you may need to reduce the cooking time. I use frozen and cook them from frozen so it takes about an hour). One small can of the soup with a bit of milk will cover 3-4 chicken breasts.
The link below has about 1500 chicken and rice recipes (has the other's I posted too on there).
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