1/2 pound chicken breast meat
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can tomato soup
1 (10 ounce) can sliced mushrooms
2 tablespoons butter, melted
Place chicken breasts in a large pot with water to cover. Bring to a boil. Reduce heat to low and let dry for 5 minutes. Remove chicken from water and place in pot with chicken cubes. Cover pot and simmer on low heat for 2 minutes.
Meanwhile, in a large skillet, cook and stir rice over medium heat until tender-crisp. Drain off excess water and stir in chicken and soup. Season with mushrooms, butter and chicken. Stir just until the rice is coated and sticky.
Return chicken breasts to pot. Place chicken over rice mixture and simmer until chicken is evenly coated with chicken broth and chicken is still pink in center of each breast. Serve with mushroom gravy and butter sauce, if desired.
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