Tugboat Chicken And Rice Recipes

TUGBOAT CHICKEN AND RICE

Tugboat Chicken and Rice image

This is a creamy chicken and rice recipe that I cook on the tugboat for the crew. The chicken should be moist and tender when done.

Provided by Mitch Smith

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (10 3/4 ounce) cans cream of mushroom soup
2 (10 3/4 ounce) cans cream of chicken soup
2 cups water
2 cups long grain rice (Not minute rice)
1 cup 2% low-fat milk
1 (1 1/4 ounce) envelope dry onion soup mix
6 boneless skinless chicken breasts

Steps:

Cut off fat and rinse off chicken pieces.
Mix rice, water, cans of soup and milk together in a baking pan.
Place the chicken on top of rice mixture.
Sprinkle the dry onion soup mix on top of the chicken, or just use salt and pepper as desired.
Cover with foil and bake at 350 degrees for one hour.
Remove foil for the last 10 minutes.

Nutrition Facts : Calories 570, Fat 14.8, SaturatedFat 4.1, Cholesterol 80.1, Sodium 1893.6, Carbohydrate 68.9, Fiber 1.2, Sugar 5.3, Protein 37.5

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