Soy Sauce Chicken and Rice

Soy Sauce Chicken and Rice I got this recipe from my Mom several years ago, however, I don’t know where she got it. It’s delicious and can be made ahead of time. Very tasty. Serve with a salad and rolls if desired, making a wonderful meal. The recipe can be doubled or tripled, depending on the size of the group you need to feed!

Ingredients

Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP :

    COOK :

    TOTAL :

    SERVING : 4

    YIELD : 4 servings

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large skillet, brown chicken breasts in oil until golden. Remove from skillet and set aside.

  • Saute celery and onion for 2 to 3 minutes, until translucent. Add cream of chicken soup, cream of celery soup, Worcestershire sauce, soy sauce and water. Heat until mixture is hot and bubbly. Add uncooked rice and mushrooms and stir all together to mix well.

  • Pour mixture into a 9×13 inch baking dish, place browned chicken on top and bake, covered, in preheated oven for about 1 1/2 hours.

Per Serving: 434 calories; protein 30.6g; carbohydrates 36.5g; fat 17.8g; cholesterol 81.7mg; sodium 1817.4mg.