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chicken breasts cream of chicken soup cream of celery soup cream of mushroom soup butter water Parmesan cheese almonds wild rice
Viewed: 86 - Published at: 8 years agoIngredients
- 6 to 8 boneless chicken breasts
- 1 (10 oz.) can cream of chicken soup
- 1 (10 oz.) can cream of celery soup
- 1 (10 oz.) can cream of mushroom soup
- 1 stick butter or margarine
- 1/2 c. water
- 3 oz. grated Parmesan cheese
- 1/4 c. sliced almonds
- 1 1/4 c. wild rice (1 small box Comet brown and wild rice mixed)
Method
- Mix soups and heat.
- Add butter and water.
- Mix half soup mixture with rice and put in bottom of 1 1/2-quart casserole dish. Top with chicken breasts and cover with rest of soup mixture. Sprinkle with Parmesan cheese and almonds.
- Bake uncovered at 250° for 3 hours.
- Perfect for Sunday lunch.
- Put it on at 9:30 when you leave for Sunday School.
- It's ready when you get home from church at 12:30.
- May be made ahead and refrigerated.
