This is a comfort-food dish and very easy to make. I try to avoid making huge mess while cooking and this is perfect! The whole family loves this dish, and no one needs to spend a lot of time in the kitchen cooking. It is important for us to keep our sodium intake low which is why I use as many low-sodium ingredients as possible!
1 Box of Original Uncle Ben’s Long-Grain and Wild Rice Blend
1 Can Low Sodium Cream of Mushroom Soup
1 Can Low Sodium Cream of Celery Soup
1 Can (soup can) of Cold Water
1 tsp. dried parsley
Dash Curry Powder (optional)
4 Chicken Breasts (bone-in but skinless)
1 Package Low Sodium Onion Soup Mix
Preheat oven to 350 degrees Fahrenheit
Lightly grease 9 x 13 baking dish or another baking dish of comparable size.
Mix the first 6 ingredients together and spread evenly in baking dish.
Place the chicken pieces on top.
Sprinkle the dry onion soup mix over the top.
Cover with foil – seal edges well.
Bake for 2 ½ hours – do not remove foil while baking!
Garnish with fresh parsley if desired.