Sometimes I need a meal that I can just throw everything together, bake it, and be done. That doesn’t mean I don’t want it to be absolutely delicious! But, as the weather gets warmer, I enjoy being out in the garden more in the evenings. The prep for this meal takes about 10 minutes which allows me plenty of time in the garden while it bakes. The sauce is rich and creamy and is fantastic!
Pair this with my Simple Skillet Green Beans and my Honey Butter Yeast Rolls and you'll have an impressive dinner that will look and taste like you spent the whole day in the
kitchen.
Serves: 6-8
Ingredients
3 chicken breasts, ¼” thickness, cut into 1” pieces
2 cups seasoned long grain and wild rice blend (like this)
1 quart homemade chicken stock
10 ounces cream of chicken soup
10 ounces cream of mushroom soup
1 cup sour cream
1 stick butter, melted and cooled
6 cloves garlic, finely minced
6 ounces French fried onions
8 ounces Swiss Cheese, freshly grated
2 teaspoon ground black pepper
1 teaspoon dried thyme
Directions
Preheat oven to 375 degrees.
In a large bowl, combine cream soups, sour cream, melted butter, and seasonings. Carefully fold in half of the Swiss cheese and half of the French-fried onions.
Lightly spray a 9x13 baking dish with non-stick spray. Add rice blend then place chicken on top.
Spoon cream soup mixture over chicken and rice. Add chicken stock allowing about ½’ heading to allow room for the rice to expand and avoid spillage.
Bake for 1 hour.
Remove from oven. Add remaining cheese and French-fried onions.
Bake for an additional 15-20 minutes or until chicken is completely cooked through and reaches an internal temperature of at least 165 degrees.
Wait at least 10 minutes before serving.
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