The Pioneer Woman Tasty Kitchen
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Chicken Every Sunday

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Level: Easy

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Description

My mom made this a lot when I was a kid, and it just wasn’t creamy enough for me, so my BFF and I combined 2 of our recipes and made this!

Ingredients

  • 1 package (about 1 Oz. Packet) Dry Onion Soup Mix
  • 10 ounces, fluid Cream Of Mushroom Soup
  • 7 ounces, weight Mushroom Pieces With Juice
  • 16 ounces, weight Sour Cream
  • Salt, Pepper And Garlic Powder, To Taste
  • 4 cups Uncooked Brown Basamti Rice
  • 5 cups Water
  • 6 whole Chicken Breasts (Boneless Pork Chops Work, Too)

Preparation

Preheat oven to 300ºF.

Combine dry soup mix, mushroom soup, mushrooms and sour cream in a large bowl. Season to taste.

In an over-sized 9 x 13 casserole dish (I used my deep dish baker from Pampered Chef), spread the uncooked rice in the bottom of the dish. Cover with the water. Next, layer rinsed chicken breasts, not overlapping if possible.

Spread the sauce over the top of the chicken. Yes, it will look weird but don’t worry! Cover with foil for 2-1/2 hours or until water has absorbed into the rice and chicken is cooked through.

Delicious!

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