1 can of cream of chicken soup
1 can of cream of celery soup
1 pkg. onion soup mix
2 c. minute rice
Mix together cream of “soups” with 1 can of water, and 2 c. of minute rice. ( uncooked) Pour into a buttered casserole dish. Lay chicken breasts on top of rice mixture and sprinkle onion soup mix on top. Cove with tin foil. Don’t forget that important step. Once you have it in the casserole dish you can put it in the oven and forget it. Cook it at 350 – 375 for 1 to 1 ½ hours. It is hard to mess up so if you forget it is in there don’t worry, it is probably still okay.
The rice on the outside edges should be slightly browned and crispy and the rice on the inside soft and moist. Serve with a side salad and a nice big slice of bread. My mother use to make this when I was a young girl. I loved it then and I still love it now!