Chicken and Rice Casserole Recipe

Posted by Grandma Jeanne on December 17, 2005

1 cup raw rice (not quick cooking)
3 chicken breasts, boned and split
1 envelope onion soup mix
1 can cream of mushroom soup
3 soup cans of water

Pour rice into bottom of a greased casserole. Arrange chicken breasts on rice.

Sprinkle with onion soup mix.

Top with mushroom soup, then water.

Bake covered at 350 degrees for 2 to 2-1/2 hours, adding water if necessary.

Reduce heat to 325 degrees.

Uncover, and bake for 20 to 30 minutes more.

Serves 6.