Ingredients:
1 1/2 cups minute rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
Chicken pieces (you can use bone-in or boneless)
Nonstick cooking spray
Instructions:
Preheat your oven: Preheat your oven to 350°F (175°C). This will ensure it’s nice and hot when you’re ready to bake.
Prepare Baking Dishes: Spray your baking dishes with nonstick cooking spray to prevent sticking. You can use one large baking dish or smaller ones depending on your preference.
Mix Rice and Soups: In a mixing bowl, combine the minute rice, cream of chicken soup, cream of mushroom soup, and cream of celery soup. Stir well until all the ingredients are thoroughly mixed.
Arrange the Chicken: Place the chicken pieces on top of the rice and soup mixture in your prepared baking dish(es). You can use bone-in or boneless chicken, depending on your preference. Make sure the chicken is evenly distributed.
Cover with Foil: Cover the baking dish(es) with aluminum foil. This will help the chicken cook evenly and prevent it from drying out during the baking process.
Bake: Place the covered dish(es) in the preheated oven and bake for 90 minutes. The chicken will cook through, and the rice will absorb the delicious flavors from the soups.
Serve: Once the 90 minutes are up, carefully remove the foil, and your Chicken and Rice Bake should be ready. Serve it hot and enjoy your meal!
To present your Chicken and Rice Bake, you can follow these steps:
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