4 to 6 cooked chicken breasts, cubed
2 C. Minute Rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/4 C. French dressing
1 stick butter, melted
1 to 1 1/2 C. milk

  1. Preheat oven to 350º
  2. Mix soups, rice, butter, dressing,and milk together.  Salt and pepper to taste.
  3. Pour half of mixture in 9X13 greased cake pan.
  4. Layer UNCOOKED skinned chicken breasts on top.
  5. Cover with remaining rice mixture.
  6. Sprinkle on Parmesan cheese.
  7. Cover with foil for 30 min. uncover and bake till golden brown and bubbly.

 

 

Author:       Categories: Casseroles, Chicken, Cookbook, Main Dishes

One Response so far.

  1. Lois Bartholomew says:

    Correction to this recipe:
    Mix soups, rice, butter, dressing,and milk together. Salt and pepper to taste. Pour half of mixture in 9X13 greased cake pan. Layer UNCOOKED skinned chicken breasts on top. Cover with remaining rice mixture.Sprinkle on Parmesan cheese. Cover with foil for 30 min. uncover and bake till golden brown and bubbly.
    This is one of my kids favorites!

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