"Don't Peek!" Chicken... 1 box Uncle Ben's Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (an extra can optional for moister rice) Chicken breasts or tenders In a greased 9 x 13 pan, mix the box of rice, cans of soup and can of water. Arrange the raw chicken on top of the rice mixture, and cover and seal with foil. Bake at 350 degrees for 2 1/2 hours and "Don't Peek!"
This is how we Mexicans from California make our rice. We call it Spanish rice, not mexican rice! I didn't hear the term "mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots like I have seen from other recipes. I was told by my sons girlfriend that I make it just like the restaurants. I hope that was a compliment!!
Mom's Butter Baked Chicken-Here's what you'll need for 4 servings: 4 chicken breasts (I use boneless skinless) 1 can evaporated milk 1 cup flour 1 1/2 teaspoon salt1/8 teaspoon pepper 1/4 cup butter 1 can Cream of Chicken soup 1/4 cup water