**My mom used to make a dish called Easy Chicken growing up. When I got the recipe from her, I could never seem to make it right. It never turned out. You would sprinkle the onion soup mix in the bottom of your baking dish, pour the uncooked rice over that, then lay the chicken breasts on top. Then you would pour chicken broth over the top and bake. For some reason, my chicken was always dry and my rice was always mushy. So, I was pretty happy when I found this recipe on Foods, Friends and fun blog. This was a much simpler way of achieving the same flavors, but with moist chicken and non-mushy rice. **
**I used 4 frozen chicken breasts and halfed this recipe. We served it over brown rice.**
Chicken Breasts or thighs
2 cans cream of mushroom soup
1 pkg Lipton onion soup mix
Lay your chicken breasts on bottom of your crock pot. Pour canned soup over top of chicken and sprinkle the onion soup mix over top. Cover and let cook in your crock pot on low 4 hours. (Times may vary depending on your crock pot)
Serve over rice or noodles.
**If you want to make this and you don't have a crock pot or you don't have 4 hours, just combine all your ingredients in a large saucepan or stock pot pan. Bring to a boil, and then reduce heat to a simmer. Let it simmer until the chicken is cooked through. It will probably be close to an hour to be finished.**