D o n ’ t P e e k C h i c k e n

Cindy Turner

1 1/2 cups instant rice

1 can cream of chicken soup

1 can cream of mushroom soup

1 package Lipton Onion Soup mix

fryer or boneless skinless chicken breasts, cut up

1. Mix rice and cream of chicken and mushroom soups together and put in the bottom of a 9 x 13-inch pan sprayed with Pam.

2. Place chicken pieces over rice mixture.

3. Sprinkle with Lipton soup mix.

4. Cover with foil and bake in 325 oven for 2 hours.

Notes: Remember--don’t peek!!! For variety and nutrition, you can add a package of frozen stir fry veggies. I really like the one that has the bell peppers and onions. Yum! Print Recipe