C h i c k e n / R i c e C a s s e r o l e

Andi Howard

2-3 chicken breasts

3 cups cooked rice

1 package Lipton onion soup mix

8 ounces sour cream

1 can cream of chicken soup

1 can milk

1 pound cooked, crushed bacon

Cheddar cheese to taste

1. Precook chicken breasts, cut into bite size pieces. Put in the bottom of a casserole dish.

2. Add rice, Lipton soup mix, sour cream, cream of chicken soup, milk and bacon. You can layer it or mix it all together, depending on how much time you have and how fast you need to cook it.

3. Cook at 350 for about 40 minutes if mixed together, longer if layered.

4. Add shredded cheddar cheese to the top and put back in the oven until melted. Print Recipe