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Souper Baked Chicken & Rice

  • 1 1/3 cups instant white or brown rice souper chicken
  • 6 boneless, skinless chicken breasts
  • 1 cup celery sliced
  • 4 cups water
  • 1 package JJ’s Pantry Cream of Broccoli Soup
  • 3/4 cup white wine or chicken broth
  • 1/4 cup grated cheddar cheese

Preheat oven to 300°. Grease a 3-quart oblong baking dish. In baking dish, layer half of the rice, chicken, celery and remaining rice.

In a medium bowl, mix water, JJ’s Pantry Cream of Broccoli Soup Mix and wine until smooth. Pour over rice. Sprinkle with cheese.

Cover and bake for 2 hours or until chicken and rice are tender.