Cream of Mushroom Chicken and Rice
  • 3 Cooked Chicken Breasts - Shredded
  • 2 Cans Campbells Cream of Mushroom Soup
  • 6 - 8 Cups Prepared White Rice (I use Minute - make according to package directions)
  • 1/4 Cup Milk
  1. Preheat oven to 375.
  2. In small bowl mix together soup and milk and stir well.
  3. In a 8x8 pyrex or other baking dish layer cooked rice, chicken and then mushroom soup.
  4. Since most of the ingredients are already cooked I just bake about 15 minutes. Season with S&P and serve!
  5. NOTE: I cook my rice with chicken stock for more flavor. Another yummy option is adding broccoli!
This is a very easy and basic recipe. I used this recipe when I was a beginner and I still use it today. I make this when I have leftover chicken from the night before, I just shred it and throw it in!