Mary Jean’s Chicken with Rice

This is one of my all-time favorite main dish recipes from my mother-in-law, Mary Jean. It needs 2 hours to cook, but it is worth it. Uses lots of food storage items.

Mary Jean’s Chicken with Rice

Servings: 6 – 8

2 c. rice

1 can low fat cream of mushroom soup

1 can chicken gumbo soup

2 c. water

1 pkg. Lipton onion soup

2 1/2 lbs. chicken breasts with bone (I used 3 large boneless chicken breasts, which is about 1 1/2 lbs.)

1. Mix: 2 c. rice, 1 can cream of mushroom soup, 1 c. chicken gumbo soup, 2 c. water in 9 x 13 baking dish.
2. Sprinkle 1/2 pkg. Lipton Onion Soup.
3. Put chicken pieces in upside down, push into rice.
4. Sprinkle rest of Lipton soup on top.

5. Cover tightly with foil, shiny side down. Bake at 325 degrees for 2 full hours.