Yes, this features the dread "cream-of" soups, but it's easy and good and kids love it. It was one of my favorite things for my mom to cook when I was growing up, and now my kids request it. This is a great dish to pop in the oven and walk away from on a busy evening. Goes great with broccoli and cheese.
1 lb (or so) chicken parts (boneless or bone-in both work)
1 1/2 cups rice*
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 can water
salt and pepper
Heat oven to 375. In a large rectangular baking dish, spread uncooked rice evenly to cover the bottom (you can add more rice to make more, just remember to add a little extra water or broth if you have some). Blend soups, water, and salt and pepper, and pour about half over the rice. Stir to make sure all of rice is coated in liquid. Arrange chicken pieces on top and cover with remaining soup mixture . Cover with foil and bake for 45 minutes (if you use boneless chicken pieces and white rice, you may be able to cut this to 30 minutes). Uncover and bake another 15 minutes or until most liquid has been absorbed.
*I prefer to use brown rice whenever possible, and it will work for this if you add about 1/2 a cup of additional water to the soup mixture and cook for the full time.
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