1 box Uncle Ben’s Long Grain Wild Rice (original recipe)
1 can cream of mushroom soup
1 can cream of celery soup
1 can water
(You can add another can of water for moister rice.)
5 Chicken breasts or tenders
In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and
one can of water. I always add the extra can of water because I like moist rice.
Arrange the raw chicken on top of the rice mixture….
Cover and seal with foil……
Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!”
Your house will smell amazing!
This is even better if you use 1 can chicken stock and 1 can milk. Then once you place the chicken on the rice, you can also use a whole chicken cut into pieces, if you’d like white and dark meat (this makes the rice even tastier) sprinkle 2 envelopes of dry onion soup mix over the chicken and rice. Cover tightly with the foil and bake on 350 for 3 hours, don’t uncover!! We call it FORGOTTEN CHICKEN in my family and it tastes even better than it smells. YUMM!!!
Can you use long grain white rice in this recipie?