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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 8 |
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This is my grandmother's recipe, but it was originally meant as a way to serve up fresh dove when it was in season. Since I live in the city, and there isn't a lot of opportunity for dove hunting, I substitute chicken. I find that bone in chicken pieces work best because they don't dry out the way boneless pieces will. This is my idea of ultimate comfort food. I usually serve it with peas and fresh sweet potatoes. Ingredients:
1 1/2 cups long grain rice |
1 (10 ounce) can cream of chicken soup |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of celery soup |
1/2 cup butter, melted |
2/3 cup water |
6 -8 pieces bone in chicken, skin removed |
Directions:
1. Preheat oven to 275 degrees.
2. Grease a 9x13 inch glass casserole dish.
3. Pour raw rice into the dish.
4. Mix soups, butter, and water together.
5. Pour 3/4 soup mixture over the rice and mix together.
6. Remove skin and excess fat from chicken pieces and nestle into rice mixture, bone side up.
7. Pour remaining soup mixture over chicken.
8. Cover dish with tin foil and bake for 3 hours.
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