October 2005
Rice And Chicken
Ingredients:
3 each, thighs, and breast – skin removed – no wings
In a large bowl combine:
1 ½ cup of rice – long grain works best
2 cans Cream of chicken soup
2 cans of milk
1 package of onion soup mix
Mix then add
½ stick of melted butter
Directions:
Butter a 9 x 13 inch pan – place chicken pieces on bottom, and pour mixture over chicken Bake at 350 for 1.5 hours or until done.
I usually cover with aluminum foil for first ½ hour the remove the foil and mix slightly and continue baking
Chef - Jacqueline Sofranoff-Hobart
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