Ingredients:
10-12 pcs.Chicken Tenders
2 cans Campbell's Mushroom soup
2 cups Minute Rice
1 cup Whole milk
1 can Biscuits
Water enough to cover everything
1 9 X 12 Glass Baking dish
Cooking Instructions
Directions Pre-heat oven to 325°. Pour rice in the bottom of the 9 X 12 pan so it covers the bottom. Add 1 cup of milk and the cans of mushroom soup. Stir ingredients to mix evenly. Add enough water until it is stirs together well, it should be very runny. Add chicken into the mixture on top of the rice. Salt and pepper the top of the mixture. Add water to cover everything. Place the mixture in the oven and cook at 325° for 45 minutes. Open the oven and place the biscuits on top of the entire mixture(don't get them too close to the side of the pan. Cook for an additional 15 minutes or until the biscuits are brown and done. Remove and serve.
Note: Don't use the big grand biscuits, they tend to soak up all the water and get really runny after they have cooked for a while. I use the cheap 10 to a roll biscuits.
10-12 pcs.Chicken Tenders
2 cans Campbell's Mushroom soup
2 cups Minute Rice
1 cup Whole milk
1 can Biscuits
Water enough to cover everything
1 9 X 12 Glass Baking dish
Cooking Instructions
Directions Pre-heat oven to 325°. Pour rice in the bottom of the 9 X 12 pan so it covers the bottom. Add 1 cup of milk and the cans of mushroom soup. Stir ingredients to mix evenly. Add enough water until it is stirs together well, it should be very runny. Add chicken into the mixture on top of the rice. Salt and pepper the top of the mixture. Add water to cover everything. Place the mixture in the oven and cook at 325° for 45 minutes. Open the oven and place the biscuits on top of the entire mixture(don't get them too close to the side of the pan. Cook for an additional 15 minutes or until the biscuits are brown and done. Remove and serve.
Note: Don't use the big grand biscuits, they tend to soak up all the water and get really runny after they have cooked for a while. I use the cheap 10 to a roll biscuits.
