10-¾ouncescondensed cream of mushroom soupundiluted
10-¾ouncescondensed cream of celery soupundiluted
12ouncecan evaporated milk
4ouncecan sliced mushroomsoptional
2tablespoonsbutter melted
4boneless skinless chicken breasts
1envelope onion soup mix
Instructions
Preheat the oven to 350 degrees. Spray 9x13 casserole dish with non stick cooking spray, set aside.
Combine the rice, the contents of its seasoning packet, the cream soups, butter, mushrooms and evaporated milk in the casserole dish. Stir to combine with a whisk.
Arrange the chicken breasts over the rice mixture in a single layer and then sprinkle the onion soup mix evenly over the top of the casserole.
Cover tightly with foil and bake in the preheated oven for one hour. Remove from the oven and let stand 10 minutes before uncovering.
Chicken is done when it reaches an internal temperature of 165 degrees.
Notes
Refrigeration—Refrigerate cooled no, peek chicken casserole in an airtight container or covered in plastic wrap for 3-4 days.