Tonight I was in a bit of a rush, so I just threw together some ingredients I had handy around the kitchen. The results were pretty good! 1 can cream of mushroom soup 1 1/3 cups water 3/4 cup uncooked long-grain white rice 2 cups mixed vegetables 1/2 teaspoon onion powder 4 boneless chicken breast halves 1/2 cup reduced fat shredded cheddar cheese Combine soup, water, rice, vegetables and onion powder in a 12″x8″ shallow baking dish. Top with chicken. Season with salt and pepper. Cover. Bake at 375 degrees F for 45 minutes or until cooked. Top with cheese. 4 Servings Get more recipes on my blog: http://www.cheftomcooks.com
1 (5-ounce) jar chicken or 1 1/2 to 2 cups cooked chicken 1 no.2 can Chinese noodles 1 small can evaporated milk 1 can cream of mushroom soup 1 can chicken and rice soup 1 cup diced celery. Preheat oven to 300 F. Cut chicken into small pieces, mix with noodles, undiluted evaporated milk, mushroom soup, chicken with rice soup, and the diced celery. No seasoning needed. Turn into buttered casserole (use a 6 1/2-by-10-inch glass baking dish). Top mixture with buttered crumbs. Bake very slowly for 1 1/2 hours. This slow baking is important, so do not hurry it.
That sounds good, and if you add sour cream to the mushroom soup, it's absolutely fantastic. I used to grill pork chops and then bake them in mushroom soup with rice and then I tried it with sour cream once and I was sold. Super super good.
