Chicken & Rice, August 16, 2015

My dear wife needed a cozy, home-cooking, comfort food sort of dinner last night. This chicken & rice, a recipe from one of my former parishioners, Roselyn Faulkner, fit the bill perfectly. I made some fresh green beans to go with it and put out a veggie tray left over from Saturday night's picnic. Roz says the dish is great to take to people who are recuperating from surgery or sickness and also that it freezes nicely. How many people it feeds depends on how many chicken breasts you use, 1 per person. It's incredibly easy and quite comforting.

Roz's Chicken & Rice

1 c. rice

1 can cream of mushroom soup (I use Healthy Choice)

1 can cream of chicken soup (likewise)

1 can cream of celery soup (and likewise)

1 soup can of water

2-3 tbsp. dry onion soup mix (optional)

4-6 skinless, boneless chicken breasts

Salt & pepper

Butter

Preheat oven to 325 degrees. Mix soup and water with rice, as well as onion soup mix, if using. Pour into greased 13x9 baking dish. Place the chicken breasts on top of the rice. Season with salt and pepper. Top with dots of butter. Bake about an hour.