Here is what you need: 1 can of Campbell's cream of chicken, 1 can of Campbell's cream of celery, 1 can of Campbell's cream of mushroom, 1 cup of rice, 6-8 frozen chicken breasts or 12-16 frozen tenders, a stick of butter, and one can of milk (not pictured)
It is very easy to make simply empty the three cans into a 9 x 13 (or larger) pan. Ignore that it doesn't look very good at all, it gets better I promise!
Then mix, and evenly spread this mixture in the pan. Then sprinkle 1 cup of rice evenly over the mixture.
Simply place the chicken on top of your soup & rice mixture, in any manner you see fit. Make sure that they do not overlap for even cooking.
You can add more or less chicken depending on how many you are serving or how much leftovers you would like.
Then place it in the oven at 300 F for 2 hours. Until it is golden brown around the edges and bubbly. I always take a meat thermometer and to make sure the chicken is fully cooked.
Allow it to cool, then serve and enjoy!
As promised for you copy and paste people here is the full recipe and ingredients.
Chicken and Rice CasseroleIngredients
1 can of Campbell's cream of chicken
1 can of Campbell's cream of celery
1 can of Campbell's cream of mushroom
1 cup of rice
6-8 frozen chicken breasts or 12-16 frozen tenders
one can of milk
one stick of butter (melted)
Preheat oven to 300
Combine soup cans, and milk in to 9 x 13 pan.
Evenly pour rice over soup mixture in pan and gently push into mixture.
Coat frozen chicken in butter and place evenly on top of soup & rice mixture
Place in oven for 2 hours
Serve and enjoy!
Hope that you all enjoy this recipe, it is a family favorite that I grew up on.