Dutch Oven Chicken & Rice

  • 2 cans Cream of Mushroom Soup
  • 6 cups water
  • 2 Tbs Better Than Bullion (Chicken)
  • 1 tsp Rotisserie Chicken Seasoning
  • 1 tsp Salt
  • 1 tsp Thyme
  • 1/2 c Frozen Kale
  • 1/2 Chopped Onion
  • 7-8 Frozen Chicken Breasts
  • 2 cups Jasmine Rice

Preheat oven to 400 degrees and spray dutch oven with non-stick spray. Mix together soup, water, bullion, and seasonings in the dutch oven. Stir in veggies, chicken and rice. Bake for 1 hour at 400 then reduce temperature to 375 for another 30-45 minutes.

Note: I use McCormick’s Rotisserie Chicken seasoning in so many dishes that I buy it in bulk. However, I never saw it in bulk at my regular grocery store or the local Sams/Costco. You can order it here, or find the small version on the shelf at the store and try it first.