Chicken Rice Dinner (Print Version)
# Ingredients:
01 -
1 package of dry onion soup mix.
02 -
2-3 cups of shredded, cooked chicken.
03 -
10.5 oz can of cream of mushroom soup.
04 -
10.5 oz can of cream of chicken soup.
05 -
¾ cup of sour cream.
06 -
2 cups of uncooked instant rice.
07 -
½ cup of water.
08 -
A couple of cups of milk.
09 -
Season with a sprinkle of salt and pepper as you like.
# Instructions:
01 -
Set the oven temperature to 350°F so it heats up.
02 -
Toss your shredded chicken, instant rice, soups, milk, sour cream, water, onion soup mix, along with salt and pepper, into a big mixing bowl. Stir till blended well.
03 -
Grab a large 9x13-inch dish, grease it, then pour in your mixture evenly.
04 -
Cover it with foil and bake it off for about 45 minutes.
05 -
Take the foil off and bake again for 15 minutes, or until the top turns bubbly.
06 -
After pulling it out, let it sit for a few minutes before you dig in.
# Notes:
01 -
This dish has tender chicken, creamy textures, and rice all baked together in one pan.
02 -
Super simple to whip up, especially for a packed weekday.
03 -
If you've got leftover chicken, this is a great way to use it and save time.