bag boil-in-bag white rice (1 cup uncooked white rice)
4
large skinless, boneless chicken breasts
1/2
8-oz.
container sliced fresh mushrooms
1
10 3/4-oz.
can cream of mushroom soup
1
10 3/4-oz.
can cream of chicken soup
2
tsp.
chopped fresh basil
2
tsp.
chopped fresh parsley
3/4
cup
crushed buttery, round crackers
1/2
cup
butter, melted
Directions
Preheat oven to 325°F. Simmer chicken in water in large skillet 12 to 14 minutes or until no longer pink (170°F). Drain and cut into 1-inch pieces. Meanwhile, cook rice according to package directions. Drain; set aside.
In large bowl combine cooked rice, chicken, mushrooms, mushroom soup, chicken soup, 1 3/4 cups water, basil, parsley and salt and pepper to taste; mix well. Turn mixture into lightly greased 3-quart rectangular baking dish. Sprinkle with cracker crumbs; drizzle with butter.
Bake 35 to 40 minutes or until bubbly and top is lightly browned.
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