This is a very easy recipe that is sure to please many of the pickiest eaters. The chicken and rice are slowly baked in milk and Bookbinder’s Butternut Squash and Mushroom soup. The chicken stays tender and there is only one dish to clean up afterwards. You can make this recipe with chicken breasts, thighs, or a half chicken, cut up into bite sized pieces.
For a variations, we like to add a small bag or box of frozen peas (added during the last half hour of time in the oven.