Creamy Mushroom Chicken n Rice
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- 1 medium
- cut up whole chicken
- 2 can(s)
- cream of mushroom soup
- 1/4 tsp
- black pepper
- 4-6 c
- prepared instant rice
INSTANT RICE TO SERVE CHICKEN AND GRAVY OVER
1Place cut up chicken in a oven proof baking pan
2Spoon cream of mushroom soup over top of chicken pieces. It doesn't have to be neat it spreads out with the heat of the oven.
3Sprinkle with black pepper. I add just a tiny bit of salt because the soup has salt in it.
4Cover with foil and bake 350 degrees for 35-40 minutes.
5Uncover the chicken and bake another 15 minutes.
Serve chicken and gravy over rice that was prepared while baking chicken.
6Note: The chicken juices mix with the soup during cooking and makes a great gravy. I have used a third can of cream of chicken soup to have more gravy. Use mashed potatoes instead of rice if desired.