Easy Chicken and Rice
1 cut up chicken (breasts cut in half)
1 pkg. onion soup mix
1 can cream of something soup (I used mushroom)
2 cups converted white rice
4 1/2 cups chicken broth
Butter or olive oil
Rotisserie chicken seasoning or seasoning of your choice
Mix all ingredients in the bottom of a large baking pan. Lay chicken on top. It will seem a bit soupy at first. Dot chicken with butter or olive oil and seasoning. Bake at 400 degrees for 1 1/2 hours. Baste chicken from time to time and if it is browning too quickly lightly cover with foil.
This is my go to dish when I am busy. Put it together earlier in the day and just bake it off. Pair it with broccoli or a salad and voila’ dinner is served.
For left overs I take the chicken off the bone, and add it to the rice. I put it in containers for lunches.