| | Directions | - Grease a 9- x 13-inch baking pan.
- Sprinkle the uncooked rice in the bottom of pan.
- In a saucepan, heat the soups and milk, stirring occasionally.
- Pour about half of the soup mixture over the rice. Make sure that it covers the rice up to the corners of the pan.
- Lay the chicken pieces on top; then pour the rest of the soup mixture over the chicken.
- Sprinkle the dry onion soup mix over the top.
- Cover with aluminum foil and bake at 350ºF for about 1 1/2 hours.
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Cook Time: 1.5 hours
Container: 9- x 13-inch baking pan
|  | | Ingredients | | - | | 2 cups Minute Rice® |
| - | | 1 can mushroom soup (10 3/4-ounce can) |
| - | | 1 can celery soup (10 3/4-ounce can) |
| - | | 1 cup milk |
| - | | 2 skinless, boneless chicken breasts chopped into bite-sized pieces |
| - | | 1 package onion soup mix |
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