- 1 lb boneless chicken strips, thawed completely
- 2 cans cream of mushroom soup
- 1 ½ cups uncooked instant rice
- ¼ cup dried minced onion
- ½ cup milk
- 1 cup water
- Salt & pepper to taste
Preheat oven to 350 degrees (see baking instructions for alternate methods). Salt/pepper chicken strips liberally and lay in a 13x9x2 casserole dish that has been sprayed with cooking spray. Mix the soup, onions, rice, milk, and water together and pour over chicken. Bake UNCOVERED at 350 degrees 35-40 minutes or until chicken is done.
You may also choose to make this in a crock pot; if so, cook on low 7-8 hours.
This was and still is one of my favorite comfort meals.Like so many things that my Mom made when I was growing up, there was no recipe for this dish; I had to invent it myself from memory. This is as close as I can get it without resorting to time travel.