1 ¼ cup brown minute rice
¼ cup melted butter
1 cup milk
4 skinless / boneless chicken breast
1 can of cream of chicken soup
1 can of cream of mushroom soup
sliced almonds
Parmesan cheese
Paprika
Preheat oven to 325. Pour rice in 9x13 pan.
In 4 cup bowl, mix melted butter, milk, & soups.
Mix 1 ½ cups of soup mixture with rice in dish.
Place chicken over rice mixture. Pour rest of soup mixture over chicken.
Sprinkle with almonds, Parmesan cheese & paprika. Bake uncovered 2 hours.
Enjoy!
dara's notes: Amy brought this to me the first time that the kids and I had to miss church because they were sick. I remember feeling so loved when she came to the door with it, but when I ate it - Yummo! Your kids will even love this one! Since then I have made it for many friends and most recently for life group. After several request for this recipe the blog / recipe book concept was born and here it is! I hope you find it helpful in getting your family around the table!
This casserole is easy and yummy! I loved the sliced almonds on top, and the rice was so saucy and delicious.
ReplyDeleteI sliced my chicken breasts butterfly style so they were pretty thin, and the casserole cooked a bit faster. (Plus it kept us from overeating since it was so good and the portions were a bit smaller!)
I made this tonite for my in-laws...HUGE hit! I found my little bro-in-law scraping the bottom of the pan off and eating the crusty parts! I will definately make this again!!!
ReplyDeleteGood post.
ReplyDeleteAmy brought this over to me after I had baby "B" it was so good we ate it all gone! I liek the sliced almonds on top too!
ReplyDeleteAmy E