It doesn’t get much easier than this! Budget-friendly chicken pieces are baked to perfection with condensed soups, a long grain and wild rice mixture, and a little wine. It’s a great family recipe and especially nice on a busy day. If you prefer to make the dish without wine, substitute with low or no sodium chicken broth or stock.
1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
Chicken breasts or tenders
How to make it :
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!