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Tuesday, February 16, 2010

Mustard Chicken

Sandi Larsen

4 boneless, skinless chicken breasts

4 cups cooked rice

1 can cream of chicken soup

1/3 cup brown mustard

1. Preheat oven to 350.

2. Put rice in 13x9 pan. Place chicken on top of rice.

3. Mix soup and mustard together and pour on top. Cover with foil and back for 50 minutes or until chicken is cooked through. Print Recipe
Posted by RS at 7:53 PM
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