EASY CHICKEN AND RICE
I found this recipe (and a couple of others) the other day while blog surfing, and asked Nic if she would mind posting them to our comment section. The other rrecipes sound yummy and will soon make it to the main page too!
9x13 pyrex or corningware baking dish
6 thawed boneless, skinless chicken breasts
1½ cups of long grain rice (NON-INSTANT) if you use the instant it will get mushy.
1 can cream of mushroom soup
1 can french onion soup
1 can water
salt/pepper/garlic powder to taste
Directions:
Preheat oven to 390F/198.9C
Spray the baking dish with a non-stick spray
Sprinkle rice evenly along the bottom of the dish
Lay the chicken breasts down side-by-side in the dish on top of the rice
Take the cream of mushroom, french onion soup and water and blend them together
Pour the soup mixture on top of the chicken, lifting the chicken slightly so that all the rice underneath is covered with the soup mixture
Cover with foil and put in oven for 1 hour
Take foil off and bake for another 20 minutes
Take out and ENJOY!
Yield: 6 servings
9x13 pyrex or corningware baking dish
6 thawed boneless, skinless chicken breasts
1½ cups of long grain rice (NON-INSTANT) if you use the instant it will get mushy.
1 can cream of mushroom soup
1 can french onion soup
1 can water
salt/pepper/garlic powder to taste
Directions:
Preheat oven to 390F/198.9C
Spray the baking dish with a non-stick spray
Sprinkle rice evenly along the bottom of the dish
Lay the chicken breasts down side-by-side in the dish on top of the rice
Take the cream of mushroom, french onion soup and water and blend them together
Pour the soup mixture on top of the chicken, lifting the chicken slightly so that all the rice underneath is covered with the soup mixture
Cover with foil and put in oven for 1 hour
Take foil off and bake for another 20 minutes
Take out and ENJOY!
Yield: 6 servings
posted by Great White Bear, @ 5/18/2005 12:39:00 PM
2 Comments:
At 6:51 PM,
Isabella di Pesto said…
Dear Mark,
I wouldn’t dream of writing recipes for this blog. I wouldn’t want to interfere with the nostalgia you’ve created here.
You are not hopelessly Midwestern, you’re in touch with your inner Midwestern childhood, happily recreating and enjoying the foods that evoke those wonderful memories.
You wouldn’t believe what a lot of my family considered good food. Some of it was drowning in a lake of olive oil and smothered in garlic. Many of my cousins considered this heaven.
I was lucky to have been able to travel in Italy and discover the glorious variation and subtlety of Italian regional cooking. The variety of ingredients and ways of assembling dishes made my head spin. And my heart flutter.
It is wonderful that we can remember and enjoy the dishes from our childhood, but even better to be able to experience and relish what other cultures offer in their cuisines.
Eating well is the best revenge.
Blog on, brother, blog on!
At 7:59 PM,
Anonymous said…
chaudes..sorry, couldn't reach your site. I'll try different browser later!
Post a Comment
<< Home