Cheesy Chicken & Rice

Melissa Coon ~Allison Bird

 

My sister introduced this recipe to us after working at BYU catering. We think it tastes great over rice and mixed steamed veggies. It is a regular on our menu and the flexible cooking time makes it great for Sunday dinner.

 

4 frozen chicken breasts (I use 8 chicken tenderloins)

garlic powder

onion powder

salt

pepper

1 can cream of chicken soup

3/4 c. sour cream

3/4 c. mayo

3/4 c. grated cheese

3 tsp lemon juice

 

Preheat oven (see below). Spray the bottom of a 9 x 13 baking pan with cooking spray. Lay the chicken in the pan and sprinkle with garlic powder, onion powder, salt, & pepper.

Mix the rest of the ingredients. Pour over chicken. Cover with foil & bake at one of the following temperatures:

 

at 250º for 3 - 3 1/2 hours

at 275º for 2 - 2 1/2 hours

at 300º for 1 - 1/2 hours

at 350º for 45 minutes

 

Serve over rice with mixed steamed veggies.