This easy and delicious recipe has been making the rounds on Pinterest for a while. It allows for multiple ingredient substitutions and can cook between 1.5 hrs to 3 hours. This will only take about 5 minutes to throw together and I’ve been told it can even cook in the crock pot.
4-6 boneless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 packet onion soup mix
1 cup uncooked rice
2 cups water
To cook the chicken for 3 hours, preheat oven to 200F-225F. If you want to shorten cooking to 1.5 hours, preheat to 325F to 350F. I have a convection oven and it was perfectly done after 1.5 hrs at 325F.
Start by mixing together soups, rice and water.
Pour mixture into a greased or buttered casserole dish.
Place chicken breasts on top of mixture and sprinkle dry onion soup mix over entire dish, concentrating on the chicken.
Cover with foil (important!) and cook accordingly. Serve with a vegetable or salad and enjoy! It might not look pretty, but it’s delicious!
Substitutions – The standard recipe calls for 2 cups of Minute rice with 1 cup of water instead of the regular rice I mentioned above. Since they don’t have Minute rice in London, I had to experiment with the correct amount of water and it came out perfectly. For that matter, they don’t have onion soup mix in London either but my awesome parents brought me several boxes in their suitcases! If you don’t like cream of celery soup, you can use two cans of cream of chicken soup instead or 1 can of mushroom soup in lieu of the celery soup. One commenter said they didn’t have any onion soup mix, so they used 3 beef bouillon cubes instead. This is a recipe that’s hard to mess up so just play around with it!
Leftovers heat up well (and are loved by at least one toddler I know) so don’t worry if you make too much!