Easy Baked Chicken with Cream of Chicken Soup and Rice and Beans

This recipe is ridiculously easy, and was a hit with the family this evening.

Ingredients

• Thinly sliced Chicken Breasts (4-6) or 1-1 1/2 lbs Chicken Cutlets (which will cook much quicker, 35-45 minutes compared to 60-90)
• 10 oz. can cream of chicken soup
• 1/2 cup milk
• Salt and Pepper
• Montreal Chicken Seasoning
• 1-2 bags of 10 minute rice
• 1 can green beans

Directions

1. Preheat oven to 350°
2. If using chicken breasts, slice in half or buy already thinly sliced then lay them in a baking dish. If using cutlets simply place them in a baking dish.
3. Sprinkle salt, pepper, and montreal seasoning across each piece.
4. In a bowl, mix the soup and milk together. Pour over chicken.
5. Cook in oven for 45-70 minutes (until chicken is 165-170°).
6. Prepare rice as directed. Drain, empty into pot, and mix in 2-3 tablespoons butter.
7. Heat the green beans over medium.
8. Once the chicken is done cooking, let sit for a minute. Cut into desired size pieces. Mix with the rice and green beans, and a little more butter (if desired) and serve.

This goes great with a good dinner roll and some tea.