1-1 1/2lbs.chicken breasts, cut into thin strips/piecesI usually get about 10-12 thin pieces out of 1-1 1/2 lbs. of chicken or 6-8 larger pieces
1can(10.5 oz.) cream of mushroom soup
1 can(10.5 oz.) cream of chicken soup
1 1/2Soup cansmilk (use the soup can)
1cuplong grain white rice, not cooked*DO NOT USE MINUTE RICE
1/2cup(1 stick) butter, melted
1 1/2tsppoultry seasoning
1/4tspgarlic powder
1/4tsponion powder
salt to taste *optional
pepper to taste *optional
Instructions
Preheat oven to 400 degrees and grease 9x13 baking dish.
Thinly slice your chicken breasts and cut into smaller pieces if desired. I slice mine thin and cut the chicken into smaller pieces and get anywhere from 10-12 pieces. If you have larger pieces you may only get 6-8 pieces.
In a large bowl, mix soups, milk, melted butter and seasonings together. Adjust taste as needed.
Add rice into the soup mixture and stir until combined.
Pour half of your soup/rice mixture into 9x13 baking dish. Then place chicken in a single layer into the soup and rice mixture. Pour the remaining soup mixture on top evenly spreading it out making sure the chicken is fully covered.
Cover the dish tightly with foil and bake in the oven for an hour and a half (90 minutes). The dish is done when the chicken is cooked (internal temperature of 165 degrees) and the rice is soft and fluffy. If your chicken needs to cook longer, cover it with the foil and let it cook longer.
Serve and enjoy!
This can be kept in the fridge for up to 4 days!
Notes
You can leave your chicken breasts in larger breast pieces. I like mine thinner and smaller, just because I always worry about my chicken cooking all the way through if they are larger pieces, but this is just a personal preference.
Nutrition information is automatically calculated and should only be used as an approximation.