Friday, February 12, 2010

Chicken and Rice Casserole

Place 1-1/2 cups Minute Rice in bottom of baking dish. Lay 6 boned chicken thighs on rice. Add 2 cans cream of mushroom, cream of celery, or cream of chicken soup, mixed with 1 cup milk, over top of chicken and rice. Sprinkle a little dry onion soup mix on the top. Cover with foil and bake 2 to 2-1/2 hours at 325°.

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