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Categories:Viewed: 1 - Published at: 5 years ago
Ingredients
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- 4 to 6 chicken breasts, cut into bite size pieces
- 1/4 lb. butter or margarine
- 3 c. instant rice
Method
- Blend soups together and set aside.
- Melt butter in a 13 x 9-inch casserole dish.
- Stir rice into melted butter in casserole dish.
- Blend in 1/2 of soup mixture into rice.
- Mix chicken pieces into remaining soup mixture and spread on top of rice mixture. Top with paprika.
- Bake 1 hour at 350°.