Chicken Rice Casserole (Faye McDonough)

1 cup uncooked rice
1 can cream of chicken soup
1 can cream of celery soup
1 cup water (or more)
6 chicken breasts
½ stick melted butter
Lemon juice and lemon pepper seasoning

Put rice in bottom of 2 quart casserole. Mix soups with water and pour over rice. Dip chicken breasts in melted butter and lemon juice, and then lay on top of rice. Sprinkle with lemon pepper seasoning. Bake at 325° for about 45 minutes. Yield: 6-8 servings.

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