Tugboat Chicken and Rice

Ingredients

• 2 (10 3/4 ounce) cans cream of mushroom soup
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups water
• 2 cups long grain rice (Not minute rice)
• 1 cup 2% low-fat milk
• 1 (1 1/4 ounce) envelope dry onion soup mix
• 6 boneless skinless chicken breasts

Directions

1. 1

   Cut off fat and rinse off chicken pieces.

2. 2

   Mix rice, water, cans of soup and milk together in a baking pan.

3. 3

   Place the chicken on top of rice mixture.

4. 4

   Sprinkle the dry onion soup mix on top of the chicken, or just use salt and pepper as desired.

5. 5

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

6. 6

   Remove foil for the last 10 minutes.