Chicken & Wild Rice

Ingredients

• 2 cans cream of mushroom soup
• 2 cans cream of celery soup
• 2 cans cream of chicken soup
• 1 cup chicken bouillon broth
• 1 box Uncle Ben’s wild rice (with seasoning packet)
• 1 cup uncooked white rice
• 4 boneless, skinless chicken breasts (deboned), cut in large pieces

Directions

1. Heat oven to 325°F. Grease a 13×9-inch baking pan.
2. In a large bowl, mix the cream soups, chicken bouillon broth, wild rice (with seasoning), and the uncooked white rice. Do not pre-cook the rice.
3. Pour the mixture into the prepared pan.
4. Place the pieces of deboned chicken breasts on top of the rice/soup mixture.
5. Bake uncovered for about 2 hours, until the chicken is cooked through and the rice is tender.
6. Make-ahead note: You can assemble this the night before. Cover and refrigerate; bake uncovered the next day (add a few extra minutes if starting cold).