(Courtesy of Pinterest)
Dinner time is back! Sorry for the hiatus, but there were just too many leftovers to eat, and I was lazy and didn't want to go to the grocery store, haha!
Tonight's dinner is one from Pinterest and it was SO easy to make. Not to mention its one of those prepare, put in oven, time, and forget about it recipes! In fact, while this was cooking, I wrote this blog as well as got started on some research for school! Shannon works late tonight, so we'll find out how well this dish reheats too!
Ingredients:
- 1 box Uncle Ben's Long Grain Wild Rice (original recipe)*
- 1 can 98% fat free cream of mushroom soup**
- 1 can 98 % fat free cream of celery soup**
- 1 can water (You can add another can of water for moister rice.)
4-6 Chicken breasts
Instructions:
- Preheat oven to 350 degrees.
- In a greased 9x13 pan, mix box of rice, cans of soup, and can(s) of water.
- Arrange raw chicken on top of the rice mixture.
- Cover and seal with foil.
- Bake for 2 1/2 hours and NO PEEKING!
Notes:
*Uncle Ben's does make a brown rice mixture. Our grocery store did not have it, so I went with the original. But if you use the brown rice one, I would DEFINITELY recommend adding the additional can of water if not 2 additional cans.
**Using these cream of soups added a TON of sodium to this dish. To avoid this, use this recipe on Pinterest to make a cream of whatever soup substitute. I mean this dish is SALTY! So DO NOT add additional salt unless that is all you want to taste!
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