I don’t pretend that this is a fancy gourmet dish. It is, however, a tasty and basic quick fix when you want chicken and rice and gravy. I love making it with green beans (if you put the gravy on your beans, you basically make them into green bean casserole). And, in case you were wondering, I have no idea who Sally Struthers’ mother was.
Prep Time: 10 min. (not including rice)
Cook Time: 1 hr.
- Package of chicken breasts or chicken tenders
- 2 cans cream of mushroom soup (original recipe called for one can, but we like extra gravy. I sometimes even use three cans)
- Minced garlic
- Salt and pepper to taste (you probably don’t need the salt, since the soup will probably give you four times your daily allotment of sodium)
- Small can of French fried onions (or half a large can)
- Rice, cooked
Lightly grease baking dish. Arrange chicken in dish; top with minced garlic, salt, and pepper. Dump cream of mushroom on top. Cover; bake at 350 for 45-60 minutes, until chicken is done. Sprinkle French fried onions over the top; bake uncovered for 5 minutes or until onions are crispy. Serve over rice.