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Prepare 2 cups of rice following package directions substituting water for chicken broth.
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Shred cooked chicken and set it aside
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In a large sauce pan melt 2 tablespoons butter
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Once the butter is melted add in cream of mushroom and cream of chicken soups, blend together
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Add in mushrooms
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Add shredded chicken to skillet and stir into mixture
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Salt and pepper to taste
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Stir rice into mixture allow it to sit for 2-5 minutes
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Pour into a 9×13 casserole dish and bake a 350⁰ for 30 minutes