One cut-up chicken
1 pkg. herb rice mix (Uncle Ben’s long grain wild rice – not instant)
1 can cream of celery soup
1 pkg. onion soup mix
2 soup cans water.
3/4 c. rice
2 cans cream of chicken soup
1 pkg. Lipton cup soup cream of chicken
2 c. water
Chicken pieces, about two lbs.
Mix rice, soups, water and put in greased 13 x nine pan. Place chicken pieces on top and
cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to
20 minutes more.
This is a simple dish to make and it comes out very tasty!
This is the easiest asian chicken wing recipe you’ve got to try!
Give roast chicken a Cajun twist using jambalaya made with fresh bell peppers, onions and garlic, cayenne pepper sauce, zucchini and yellow summer squash. Laissez les bon temps roulez!
A delicious main dish for a family meal.
A sumptuous dish from authentic Indian cuisine! I am sure you will like it.
