EUROPEAN CHICKEN BAKE 
4-6 chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
2 c. uncooked Minute Rice
1 env. Lipton onion soup mix
Reynold's Wrap
13 x 9 inch or larger baking dish
1 can cream of mushroom soup (optional)
Water

Mix rice with cans of soup in baking dish. Add 1/4 cup water, stir and even out over bottom of dish. Lay chicken breasts over rice mixture. Evenly pour dry onion soup mix over top of entire dish. Cover with Reynold's Wrap and bake at 350 degrees for 45 minutes or until chicken is tender. Check occasionally and add water if edges begin to dry out before chicken is done.

recipe reviews
European Chicken Bake
 #26544
 Jessica (Tennessee) says:
I made this recipe with wonderful results! However, I did tweak it by adding broccoli and Jolly Green Giant roasted red potato & green been in rosemary butter sauce vegetables on top of the rice mixture. Additionally I added rosemary seasoning to my chicken (salt, pepper, and such). Finally I ended up using the cream of celery and mushroom for the rice and it ended up being very fluffy and creamy while the veggies came out very crisp. Took about an hour and ten minutes but a great complete meal! All it needed was some garlic bread for a quick and convenient dinner.

 

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