Ingredients
Scale
- 4 Boneless Chicken Breast
- 1–2 stick of butter
- 1 can of Campbell’s Cream of Mushroom
- 1 can of Campbell’s Create of Chicken
- 1 can of Campbell’s Create of Celery
- 2 c. instant rice, uncooked (I prefer White Rice, but you can use brown rice)
- 1 c. Emerald Almonds, crushed
- salt
- black pepper
- white pepper
- garlic
- paprika
Instructions
- Preheat oven to 350 degrees.
- Melt butter with all the soups in a sauce pan until blended.
- Meanwhile, pound the chicken until it’s an even width.
- Then dredge chicken in almonds until slightly covered.
- Add rice to the mixture into 9X13 inch glass pan and then add chicken atop the mixture.
- Use a spoon or knife to get mixture on top of chicken as well to make sure it doesn’t dry out during cooking.
- Sprinkle paprika across the top.
- Then place in an oven and cook at 350 degrees for 45 minutes to an hour.