Chicken and rice recipe

This is the go to comfort dish. Everyone loves a yummy casserole meal right? This one is the best. I quickly learned why Wes always responded to the question "what's your favorite food?" with "moms chicken and rice". It was a must learn for me. If the fastest way to a mans heart is through his stomach, then you gotta learn his favorite dish! Lucky for me it is one of the easiest flippin meals to make ever. Prep time is about 5 minutes. Cook time an hour and 10 minutes. And the oven does 99% of the work. That's my kind of meal!

What you need:
•13x9 casserole dish
•Chicken! I prefer white meat but my mother in law also puts dark meat in the dish. You choose how you like it! If you are just doing chicken breasts then you need about 3 breasts. If you're doing a combo, you can do 2 and 2.
•Lipton onion soup mix
•Can of cream of chicken
•Can of cheddar cheese soup
•Box of uncle Bens wild rice

What you do:

•Butter the whole bottom of the casserole dish. Sides too.

•Pour in the rice evenly on the bottom of the dish.

•Sprinkle the seasoning mix from the rice box over the rice.

• Cut up the chicken into smaller pieces so its all along the dish, but still big pieces.

• Add chicken.

• In a bowl,  mix together can of cream of chicken soup, cheddar cheese soup, the lipton onion packet and a can of water.

•Stir it up well. It's normal for it to have some little chunks floating around in it. You can try to blend it all enough so there's not,  but its not really necessary.

•Pour the mixture evenly over chicken.

•Cover with foil and bake at 350 for one hour.

•When timer goes off, uncover it and bake for another 10 minutes.

*All ovens cook a little  differently so if you take it out and it still looks soupy, pop it in for another 5-10 minutes until its thicker. You won't hurt the dish at all to cook it a little more.

( sorry there's no pic of it in the dish finished. Wesley dug into it too fast!)

Viola! Chicken and rice that will make you want seconds even though you're stuffed. For our little family of 2.5, there's always enough for leftovers too and that's a huge plus in this house!

*This recipe is from both Wes's aunt Vicki, and Wes's mom Robyn. Major kudos there for the awesome dish.