- 6-8 small chicken thighs or breasts, bone-in or bonless
- 1 can condensed cheese soup
- 1 full can of milk (using soup can)
- 1/2 can of water (using soup can)
- 1 pkg. onion soup mix
- 1 1/2 cups long grain rice (uncooked)
- 1/2 carrot, shredded
- 1 celery stalk, finely chopped
- 1 small onion, chopped
- Combine cream soup, onion soup mix, milk, rice, and vegetables in bowl.
- Place chicken pieces in bottom of large skillet (or EOC).
- Pour rice mixture over chicken.
- Cook on medium (350F) for 5-10 minutes or until clicks
- Turn on low (190F) for 35-45 minutes.
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