Total recipe yield: 8 servings
Vegan: No
LO Vegetarian: No
Contains Pork: No
Contains Alcohol: No

Ingredients

  • 2 cups of cooked chicken breasts (buy about 1 lb of raw chicken breasts from the store)
  • 2 cups of cooked rice (Use Instant rice or Minute rice)
  • 2 cans of Campbell’s cream of chicken soup
  • 1/2 cup of mayonnaise
  • 1/2 teaspoon of salt
  • 1 tablespoon of minced dry onion
  • 1 can of regular Pringles

Directions

  • Pre-heat the oven to 350 degrees.
  • Bake chicken breasts on any pan/glass dish in oven for 25-30 min at 350 degrees. Chicken should not be pink inside when done cooking. They will cook faster if you slice them into thinner pieces before you bake them.
  • Make the rice while chicken is cooking. Follow the directions on the box to make 2 servings. Should be 1 cup dry rice + 1 cup water = 2 cups of cooked rice. Use a medium size saucepan and watch it so it doesn’t boil over. Lower the heat if it looks like it will.
  • Cut chicken up into bite size pieces and put in 13x9 baking dish or 13x9 disposable aluminum pan.
  • Add rice, soup, mayonnaise, salt and onion (optional) and stir. You can stir this in a separate bowl first and then dump into the pan if that’s easier.
  • Top the whole pan with crushed Pringles.
  • Bake at 350 degrees for 15-20 minute until bubbly and hot. Watch the Pringles to make sure they don’t burn.