Chicken and Rice |
| Name: |
Karen Meyers |
| Base: |
Camp Lejeune |
| Recipe: |
1 cut-up chicken, salted (you can skip the salt)
1 1/2 Cups raw rice (slow-cooking)
1 envelope Lipton's dry onion soup mix
1 can cream of mushroom soup (you can use cream of celery
also, for a different flavor)
1 can water
Place chicken in greased baking dish. Sprinkle raw rice over chicken. Then sprinkle onion soup mix over chicken. Mix soup and water and then pour over chicken. Cover with foil. Bake at 325 degrees for about 1 1/2 to 2 hours.
( I have found that it usually takes the 2 hours, especially if you have good-sized chicken breasts.)
This is one of the least expensive dishes that I fix and my family dives into it like it is filet mignon. :) |
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