3 c Minute Rice
1 chicken, cut up (or various chicken pieces - best with skin, but skinless will work too)
2 can cream of chicken soup with herbs
Put rice in the bottom of a 9 x 13 baking dish. Mix soup with 1 can water or chicken broth. Pour into rice, and mix up. Lay chicken pieces on top of rice. Sprinkle lightly with poultry seasoning (or just salt and pepper). Cover with foil. Bake at 400 for 30 minutes. Remove foil and continue baking for 20 minutes more. Chicken should be done and crispy.
(To test cooking chicken to see if it's done: Poke the chicken deeply with a toothpick or fork. Juice will bubble out. If the juice is clear, the chicken's done. If it's the slightest bit pink or red, cook longer.)
No comments:
Post a Comment