Easy Chicken and Rice Bake

After weeks of health issues and doctor and specialists appointments, I just want to think about something else. ANYTHING else. These days, I have been making easy recipes. Some are so embarrassingly easy I just can’t get the nerve to post them on this blog. This recipe is probably one of them. Don’t be too hard on me. Remember, I’ve not been well lately.

INGREDIENTS:

• 2 cups long grain rice
• 1 can cream of chicken
• 1 can cream of mushroom
• 1 empty soup can of water
• 1 teaspoon Italian seasoning
• 3/4 teaspoon garlic powder
• 4 boneless, skinless chicken breasts
• salt and pepper
• 1 pack Lipton onion soup mix

DIRECTIONS:

1. Preheat oven to 350 F degrees.
2. Prepare a  9″ x 13″ baking dish by greasing with cooking spray.
3. In a large bowl, mix rice, cream of chicken, cream of mushroom, water, Italian seasoning and garlic powder.
4. Pour rice mixture in prepared baking dish.
5. Place chicken breasts on top of rice mixture.
6. Salt and pepper each chicken breast.
7. Spoon equal amounts of dry onion soup mix on top of each chicken breast.
8. Cover dish with foil.
9. Bake for 1 hour 15 minutes. No peaking!
10. Garnish with chopped parsley. (Optional)