Breast of Chicken on Rice

The first time I ever made this recipe was in January, 1970.  The friend for which I made this recipe was surprised (so was I) at what a good dinner I had made.  Over the years my skills as a cook have gone from beginner (as when I first made this) to advanced.

Regardless though I revisit this recipe from time to time for a soul satisfying and heart warming dinner.  It is especially good for these cold January days.

My suggestion is to serve this with home-made cranberry sauce, rolls and a simple tossed salad.

Breast of Chicken on Rice


1 can (10-1/2 oz) cream of mushroom soup
1 soup can milk
3/4 cup uncooked regular rice
1 can (4-oz) mushroom stems and pieces (undrained)
1 envelope Liptons onion soup mix
4 chicken breast halves (boneless skin on)  (You can use bone-in)


Heat oven to 350 (F).  Mix mushroom soup with milk; reserve 1/2 cup of the mixture.  Mix remaining soup mixture with rice, mushrooms (undrained), and half of the onion soup mix.  Pour into oblong baking dish/casserole, 11 1/2 x 7 1/2".  Place chicken breasts on top.  Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix.  Cover and bake 1 hour; uncover and bake 15 minutes longer.


Serves 4

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