Follow this recipe in 1-2-3 order and you can relax for the next hour. Whip off the foil (beware hot steam) and dinner is served.
1 ½ cups raw rice
2 to 3 ribs of celery, finely chopped
2 medium carrots, peeled and finely chopped
2 3/4 cups boiling water
1 can condensed cream of mushroom soup, preferably low sodium
1 can condensed cream of chicken soup, preferably low sodium
Heaping teaspoon powdered chicken bouillon
6 portions of skinless chicken
About half a packet of dry onion soup mix
Pre-heat the oven to 300 degrees. Put rice in a sieve and rinse it. Grease a 9 X 13-inch baking pan and spread the rice in an even layer. Top with celery and carrots. Pour boiling water over all. Whisk condensed soups and powdered bouillon and spoon evenly over rice mixture. Arrange chicken over the casserole and sprinkle each chicken portion with onion soup mix. Cover with foil and bake 65 minutes. Serves 6.