Chicken and Rice

TALK ABOUT EASY!!! If you want minimal work, great taste, and few ingredients all bundled together with a terrific outcome - this is the recipe for you! This recipe is just chicken in a sauce, served over rice. Simple enough, right?

CHICKEN AND RICE

2 cans cream of mushroom soup
2 cans cream of chicken soup
1 cup sour cream, generous
2-3 chicken breasts cut into tenders or strips
Salt and Pepper to taste

Put all ingredients in the crock pot. Cook on low for 6 hours. (Longer if chicken breasts are frozen) Serve over cooked rice.

If you don't have a crock pot or you don't want to wait 6 hours for dinner just put all the ingredients in a casserole dish, cover with aluminum foil, and cook at 350 degrees for 60 minutes. Don't forget to cover it or your sauce will dry out!

NOTE FOR NEW COOKS: If you aren't familiar with how to cook rice it is really simple to remember: you always use a 1:2 ratio. (1 cup rice = 2 cups water, 2 cups rice = 4 cups water, etc.) You put the rice in the water and bring to a boil. Turn heat down to simmer, COVER, and leave alone for 20 minutes. DO NOT LIFT THE LID! Rice cooks by STEAM.