Creamy Chicken Rice Recipe
This Recipe is meant for Scouts BSA.
Ingredients:
4 boneless chicken breasts
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1.5 Cups white rice
3 Cups water
1 package dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1.5 Cups white rice
3 Cups water
1 package dry onion soup mix
Notes:
main course
Instructions:
Cut each chicken breast in half lengthwise.
Mix three cans of soup, rice, and water in dutch oven.
Arrange chicken pieces on top of rice.
Sprinkle onion soup mix on top.
Bake for 75 minutes at about 350 degrees.
Check every 20 minutes - add more water if it seems to need it.
Serves 8.
Mix three cans of soup, rice, and water in dutch oven.
Arrange chicken pieces on top of rice.
Sprinkle onion soup mix on top.
Bake for 75 minutes at about 350 degrees.
Check every 20 minutes - add more water if it seems to need it.
Serves 8.
All dutch oven recipes use a 12-inch dutch oven, unless specified. If you have a 10-inch dutch oven, use about 2/3 to 3/4 of the ingredient amounts but keep the temperature and time about the same.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Creamy Chicken Rice!
Send a photo of your meal so I can add it here.
If no temperature is listed, use 350 degrees.
See Heat Settings page for temperature and coal placement
for Frying, Stewing, Roasting, Baking, and Simmering.
Let me know how you enjoyed your Creamy Chicken Rice!
Send a photo of your meal so I can add it here.
Get 66 favorite recipes in my dutch oven cookbook.
Click one to vote:
Scouting 2024 - Ask a Question - Add Content
Just for Fun: Socializing merit badge
This site is not officially associated with Scouting America
Find more Scouting Resources at www.BoyScoutTrail.com
Follow Me, Scouts
Recent Comments