Egg & Toast

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Chicken & Rice casserole From the kitchen of kelpiep

  • Chicken breasts or tenderloins
  • 1 1/2c. Rice
  • 3 3/4 c boiling water
  • 1/4 c chopped onion
  • 1/4 t thyme
  • 1 t garlic salt
  • 1 t soy sauce
  • 2 cans Cream of mushroom soup

Soak rice in boiling water for 30 minutes. Brown the chicken breasts on both sides, remove from skillet, saute chopped onion, adding remaining ingredients, including rice and water, when onions are translucent. Pour rice mixture into a 9 x 13 pan, arrange chicken tenderloins on top of rice, spooning some of the sauce over the chicken. Cover with aluminum foil and bake at
350 for 1 hr.