Chicken in Mushroom rice

Why is my comfort food usually tied to a can of cream of mushroom soup?

Tonight, in need of something easy that could sit in the oven while Kelvin finished up an online meeting, I retreated to an old stand-by.

In a 9×13 pan, mix together:
1/2 cup rice
3/4 cup water
1 can of reduced fat cream of mushroom soup
1 sweet onion chopped
generous sprinkling of Tony’s seasoning

I put five frozen boneless, skinless chicken strips on top of the mixture and sprinkled liberally with Tony’s.

Cover with foil and bake at 325 for an hour (or longer if you want the rice sticky).

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