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1 hours
Prep: 15 minutes
Cook: 1 hours
65 calories per serving view nutrition facts
4-6 servings
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| 10 | ounces | soup, cream of mushroom | |
| 1 | soup can | milk | |
| 3/4 | cup | rice, white | uncooked |
| 1 | each | onion soup mix | |
| 6 | each | chicken thighs |
Heat oven to 350F.
Mix mushroom soup and milk; reserve 1/2 of the cup of the soup mixture.
Mix the remaining soup mixture with rice and half of the onion soup mix.
Pour into oblong baking dish. Place chicken breasts on top.
Pour reserved soup mixture over chicken. Cover and bake 1 hour.
Uncover and bake 15 minutes longer.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 500mg | 21% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 0% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Christmas is a time of sharing. During the holiday season every year, families reunite and become closer than ever. ...
Great recipe. It is my basic chiken stock recipe and works well. Just make sure that you reduce the broth after lifting the fat off. Broth should gell slightly in the fridge. Good recipe. Can't go wrong and you can add whatever you want to suit your tastes..
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
