Parmesan Chicken-
Put 1 1/4 Cup Rice on bottom of 9x13 Pan
In a bowl, mix 1 can cream of mush, 1 can cream of cellery and 1 can cream of chicken. Add 1 can full of milk.
Pour half or more soup mixture over rice, smooth out.
Lay 1 package boneless, skinless chicken breasts/thighs (depending on preference/sale) over the rice mixture in a single layer.
Pour the rest of the soup mixture over the chicken.
Sprinkle generously with parmesan cheese (we usually use about 1/2 a large container of cheese).
Put in oven 275 for 3 hours.
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