• 4 boneless, skinless chicken breasts, cut in quarters
  • 2 cups frozen peas
  • 1 cup uncooked white rice, not instant
  • 1 can cream soup, your choice of chicken, mushroom, or celery
  • 1 envelope onion soup mix
  • 2 cups hot water

Preheat oven to 375 degrees F. Coat a 2-quart casserole dish with nonstick spray. Put rice, cream soup, soup mix, water and peas in casserole dish and mix with spoon or whisk. Add chicken pieces and stir together. Cover and bake one hour until or until the rice has absorbed water and chicken is cooked through.


Submitted by Betty LeMaster of Rome  


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Walton Gas Attn: Recipe
P.O. Box 260
Monroe, GA 30655
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