Friday, May 10, 2013

Chicken and Rice

Chicken and Rice

1 pkg. yellow rice
6 chicken breasts or 1 whole chicken, cut up
1 can cream of chicken soup
3 cups hot water with either 3 bouillon cubes or 3 tsp. instant chicken bouillon dissolved in it or substitute chicken broth

Place yellow rice in bottom of 9×13” greased casserole dish. Lay chicken pieces on top. Dissolve chicken bouillon in water. Mix chicken soup and chicken broth. You can reserve about 1 ½ cups of the soup mixture for later or pour all over chicken. Bake at 350° for about 30 minutes. Fluff rice and turn chicken over. Using a fork, remove any rice or seasoning that has adhered to the back of the chicken pieces and stir it around in the baking dish. Add reserved soup mixture now. Bake another 30 minutes and fluff again. Bake 30 more minutes and fluff about every 10-15 minutes to get liquid to absorb into rice. Serves 6.

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