4 or 5 boneless skinless chicken breasts (thawed)
2 (5 oz. ea.) boxes Brown & Wild Rice (Farmhouse)
1 (23 oz.) can cream of chicken soup
1/3 (15 oz.) can Italian Style breadcrumbs (Progresso)
3 cups warm water
2 tbsp. butter
1 large casserole dish
1 medium sized saucepan
1 medium sized mixing bowl

Preheat oven to 400°F.

Combine entire contents of both boxes of rice (including seasoning packets) with the water and butter and mix until completely blended. Pour entire mixture into the casserole dish. When you are done with that carefully place the thawed chicken breasts into the dish as well. Take a handful of the bread crumbs and lightly sprinkle it over the top of the chicken and rice.

Once the oven has been preheated place the casserole dish, uncovered, into the oven and set the timer for 30 to 40 minutes.

Now you’re going to take the cream of chicken soup and put it in the saucepan on low heat covered.

After the 30 to 40 minutes is up check on the chicken if the rice hasn’t mostly absorbed the water cook it a few more minutes. When the rice has mostly absorbed the water take out the casserole dish and pour the cream of chicken soup over the top then take a couple of handfuls of breadcrumbs and sprinkle over the top of that. Place casserole dish back in the oven for 10 minutes with the last 2 minutes on broil.

Take out of oven and let stand 2 minutes before enjoying!

Submitted by: Deb