Creamy Chicken Rice Dutch Oven Recipe

Food Marketing
Ingredients:4 boneless chicken breasts

1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1.5 Cups white rice
1.5 Cups water
1 package dry onion soup mix
Instructions:Mix three cans of soup, rice, and water in dutch oven.
Cut each chicken breast in half lengthwise.

Arrange chicken pieces on top of rice.
Sprinkle onion soup mix on top.
Bake for 75 minutes at about 300 degrees.

Check every 30 minutes - add more water if it seems to need it.

Serves 4 to 6.

All recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.

Let me know how you enjoyed your Creamy Chicken Rice!
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