The house smells so delicious as this slowly bakes. Great with broccoli or a green salad.
1 Cup rice, not instant
1 Can cream of mushroom soup
1 Can cream of chicken soup
1.5 Cups milk
salt and black pepper
1 Package dry onion soup mix
4 boneless, skinless chicken breasts
Preheat oven to 300. Generously grease the bottom of a 9x13 pan. Clean chicken and place on a paper towel to dry.
In a medium bowl, mix rice, soups and milk until smooth. Pour into pan.
Salt underside of chicken and arrange in the pan on top of the rice.
Sprinkle onion soup mix over the top as evenly as possible.
Cover tightly with foil and bake 2.5 - 3 hours. DO NOT PEEK!
From the kitchen of Gerri Tillema