My friend gave this recipe to me along with others as a wedding present. It has been a regular for us through the years. I just love eating chicken and rice with a delicious sauce. You can use different kinds of cream soups too. I just use whatever is in my pantry usually. This is just one of those super easy weeknight dinners with leftovers for lunch the next day. Enjoy.
In Large Frying Pan:
Brown skinless/boneless cicken with a little oil.
Salt, perpper, and garlic chicken to taste.
Combine in Bowl:
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can of milk (sometimes I use evaporated milk)
3 Bay leaves (optional)
Add soup mixture to chicken and simmer for 30-60 minutes.
Add Lemon juice about half way through, 1-3 tablespoons
Serve with Rice