Workday Chicken and Rice
Ingredients
- 3 1/2 pounds chicken cut in eight pieces
- 1 10 3/4 oz can of condensed cream of chicken soup
- 1 10 3/4 oz can of condensed cream of musheoom soup
- 1 10 3/4 oz can of condensed golden mushroom soup
- 1 1/2 cups water
- 2 tsps. chicken boullion granules
- 3 cups cooked white rice
- 1 cup cooked wild rice
- 1 can sliced mushrooms drained
- 1 tsp ground black pepper
- 1/2 tsp seasoned salt
- 1/2 tsp garlic powder
Instructions
- Preheat oven to 350° F and lightly spray baking pan with cooking spray.
- Cook white rice and wild rice according to package directions (I cook both types of rice together, using the instructions for white rice).
- While rice is cooking, place all soups, salt, and pepper in a large mixing bowl and stir together. Add chicken bouillon granules to boiling water and stir until dissolved, then add to soup. Using a whip, mix well.
- Add mushrooms and rice to the soup mixture and stir until well blended.
- Pour rice mixture into prepad dish. Place chicken pieces on top of the rice mixture and press the chicken down into the mix.
- Bake uncovered for 30-40 minutes or until meat juices run clear and the internal temperature at the thickest part reads 165° F.