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Chicken Rice Bake

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Pip & Ebby
Related tags
low fat nut free
Nutrition per serving    (USDA % daily values)


The taste was good, but the texture was off-putting. The chicken was overdone and registering over 210 degrees by hour 2 1/2. The rice was undercooked and the milk cooked off too quickly. I had to remove the chicken pieces and add water in small amounts with the lid on to get the rice to cook all the way, and even then some of the grains were still toothsome.
Jess Alagna   •  3 Mar   •  Report
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Ingredients for 4 servings

1 can cream of mushroom soup

1 can cream of chicken soup

½ cup water

1 ½ cups white rice

4 chicken breast halves, 4 chicken thighs or 8 chicken legs

1 packet dry onion soup mix

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