Chicken & Rice or Chicken Supreme
Ingredients
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can cream of celery soup
- 1 can of water
- 1 ½ cups white rice, raw
- 2-3 chicken breasts, raw, washed, and dried. (If time allows, I like to pound my chicken breasts to cook more evenly).
- 1 stick butter
Steps
- Combine soups, water, rice, and water, and pour into a 9 x 13 casserole dish.
- Season chicken with pepper and season salt and place on top of rice mixture.
- Cut up butter into slices and place on top of chicken.
- Cook for 1 hour and 15 minutes at 325-350 degrees.
Notes
Every single one of my children absolutely love this recipe. It came from Bell’s Best, the MS Chapter of the well-known Bell South cookbook. Alabama’s equivalent is Calling All Cooks. There are many versions of Chicken and rice in this cookbook, but this is THE ONE WE LOVE.
I was given a Bell’s Best cookbook from my Aunt Mary Cheek Hall Davis as a high school graduation gift. She was married to my Uncle Mikell Davis. They have a farm in Starkville. He is a retired professor from the MSU veterinary school and cattle farmer. Their beautiful farmhouse was part of an annual tour for the home economic majors at MSU for many years.
This recipe is easy to throw together, but it does take a long time to cook, so get it in the oven in plenty of time. If your chicken breasts are large, use only two breasts per pan in this dish or else you will be wishing you had more rice. I often make two 9x13 pans when everyone is home.
I was given a Bell’s Best cookbook from my Aunt Mary Cheek Hall Davis as a high school graduation gift. She was married to my Uncle Mikell Davis. They have a farm in Starkville. He is a retired professor from the MSU veterinary school and cattle farmer. Their beautiful farmhouse was part of an annual tour for the home economic majors at MSU for many years.
This recipe is easy to throw together, but it does take a long time to cook, so get it in the oven in plenty of time. If your chicken breasts are large, use only two breasts per pan in this dish or else you will be wishing you had more rice. I often make two 9x13 pans when everyone is home.