 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Chhicken and rice is a popular dish, but I didn't see any just like this one on 'zaar. I love this dish! I just can't describe the clean, brisk taste of it, the totally uncomplicated flavors. Just delicious. The cream soup does not clog the taste at all. And this dish is so easy to make! Another plus. This is company fare, served with a colorful vegetable and crisp salad. Ingredients:
3/4 cup long grain rice |
1 (10 ounce) can condensed cream of celery soup |
1 (10 ounce) soup can water |
3 lbs meaty chicken pieces |
1 bunch scallion, sliced (include green tops) |
3 -4 cups longhorn cheese, shredded (may use sharp cheddar if desired) |
Directions:
1. Preheat oven to 350 degrees.
2. Sprinkle rice over bottom of a 13- x 9-inch baking dish.
3. Combine soup and water; pour carefully over the rice.
4. Lay the chicken pieces over the rice without overlapping. Sprinkle the sliced scallions and grated cheese over the top. Cover dish with foil.
5. Bake in preheated oven 45 minutes. Uncover and bake 15 minutes longer.
|
|