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Another variation is to drain juice from an 8 oz. can of mushroom pieces and set aside. Spread mushroom pieces evenly over rice, then lay chicken on top of mushrooms. Mix the mushroom juice with one can of cream of mushroom soup. Add enough milk to equal 3 cups of liquid. Pour over chicken. Bake at 350°F for 50 minutes or until top is golden.
Yet another variation is to try mixing a can of condensed tomato soup with a can of chicken broth. Once again, add just enough milk to make 3 cups of liquid and pour over chicken. Bake at 350°F for 50 minutes.