Chicken Every Sunday

• 1 package (about 1 Oz. Packet) Dry Onion Soup Mix
• 10 ounces, fluid Cream Of Mushroom Soup
• 7 ounces, weight Mushroom Pieces With Juice
• 16 ounces, weight Sour Cream
• Salt, Pepper And Garlic Powder, To Taste
• 4 cups Uncooked Brown Basamti Rice
• 5 cups Water
• 6 whole Chicken Breasts (Boneless Pork Chops Work, Too)

1. Preheat oven to 300 degrees F.
2. Combine dry soup mix, mushroom soup, mushrooms and sour cream in a large bowl.
3. Season to taste.
4. In an over-sized 9 x 13 casserole dish (I used my deep dish baker from Pampered Chef), spread the uncooked rice in the bottom of the dish.
5. Cover with the water.
6. Next, layer rinsed chicken breasts, not overlapping if possible.
7. Spread the sauce over the top of the chicken.
8. Yes, it will look weird but dont worry!
9. Cover with foil for 2-1/2 hours or until water has absorbed into the rice and chicken is cooked through.
10. Delicious!

onion soup mix, cream of mushroom soup, mushroom, cream, salt, brown basamti, water, chicken breasts

Taken from tastykitchen.com/recipes/main-courses/chicken-every-sunday/ (may not work)