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Categories:
chicken rice boiling water cream of chicken soup cream of celery soup onion soup mix frozen peas fresh parsley
Viewed: 15 - Published at: 6 years agoIngredients
- 6 boneless, skinless chicken breast halves
- 1 1/2 c. uncooked instant rice
- 1/2 c. boiling water
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 2 Tbsp. onion soup mix
- 1 pkg. (10 oz.) frozen peas, thawed
- 1/2 c. minced fresh parsley
Method
- Place chicken in a greased 13x9x2 dish.
- Combine rice and water in a bowl.
- In a separate bowl combine soups, soup mix and peas; stir into rice mixture.
- Spread over chicken.
- Cover and bake at 350° for 40 - 45 minutes.
- Uncover, sprinkle with parsley. Bake 10 - 15 minutes longer or until chicken juices run clear.
