Chicken and Rice

• 1 (6 ounce) package dry onion soup mix
• 1 cup white rice
• 1 cup brown rice
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 2 cups milk
• 1 cup water
• 3 boneless or skinless chicken breasts, OR bits of leftover chicken
• 1 small can French-fried onions
• about 3 springs fresh rosemary or 1 -2 teaspoon dried rosemary

1. Preheat oven to 350 degrees.
2. Mix dry soup, canned soups, rice, milk and water in a large casserole dish.
3. Place lid on casserole dish and cook covered for about 30 minutes.
4. Gently settle chicken breasts (or stir in left over chicken) on rice; place sprigs of fresh rosemary on chicken.
5. Replace lid and cook covered for 30-45 minutes, until chicken breasts are cooked through.
6. Remove lid, sprinkle French-fried onions over top of chicken and rice.
7. Put dish back in oven and cook 3-5 minutes.
8. Stir rice before serving.

onion soup, white rice, brown rice, cream of mushroom soup, cream of chicken soup, milk, water, chicken breasts, onions, rosemary

Taken from www.food.com/recipe/chicken-and-rice-155816 (may not work)