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Monday, May 2, 2011

Chicken & Rice Casserole

By: Melanie King

1 cube margarine, melted
1½ c. rice, uncooked and not instant
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
4 - 5 uncooked chicken breasts

Directions:
Place the melted butter in a casserole dish. Stir in the rice and soups. Lay the chicken breasts on top. Cover it with tin foil.
Bake at 325° for 2½ hours.
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