Chicken Almond Bake

(from kintyre’s recipe box)

Source: Sheila Howe

Cook time: 150 minutes
Serves 6 people

Categories: dinner, not tried

Ingredients

  • 1 1/4 cup rice
  • 6 boneless, skinless chicken breasts
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1/4 cup milk or apple juice
  • Parmesan cheese
  • Slivered almonds

Directions

  1. Grease baking dish (13 × 9).

  2. Mix 1/2 of soup and milk mixture with rice and srit in bottom of pan.

  3. Place chicken on top of rice and cover with remaining soup mixture.

  4. Sprinkle with cheese and almonds.

  5. Bake at 300 degrees for 2 1/2 hours or 325 degrees for 2 hours.

  6. Cover with aluminum foil the first 2 hours.

  7. Uncover and stir rice and continue baking for 1/2 hour.

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