This is from the Little Kids' elementary school librarian. It's great for feeding the missionaries. I always forget it takes so long to bake though...
1 can cream of mushroom soup (10.5 ounces)
1 can cream of mushroom soup (10.5 ounces)
1 can of cream of chicken soup (10.5
ounces)
1 can of cream of celery soup (10.5
ounce)
1 box wild rice and herb mix
(uncooked)
1/2 cup French dressing
1/2 cup melted butter
Parmesan cheese
slivered almonds
4 – 8 chicken breasts (depending on
size) I usually use 8
Mix soup with rice mixture. Place
rice and soup mixture into greased 9 x 13 baking dish. Mix French dressing and
melted butter. Pour 1/2 dressing and better over rice mixture. Arrange chicken
on top of rice. Top with remaining dressing and butter mixture. Bake,
uncovered, for three hours at 275°. Sprinkle Parmesan cheese and almonds (can
leave off). Serves 6-8
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