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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This recipe comes from Pillsbury Kitchens' Family Cookbook. Chicken is baked on top of a rice mixture. There are variations to this recipe using stuffing instead of rice, and pork chops instead of chicken. Ingredients:
1 1/4 cups rice, uncooked |
2 tablespoons onions, chopped |
1 stalk celery, chopped |
1/2 teaspoon salt |
2 cups water |
10 3/4 ounces condensed cream of chicken soup |
4 ounces mushroom stems and pieces, drained |
2 1/2-3 lbs frying chickens, cut up |
2 tablespoons butter, melted |
1/2 teaspoon paprika |
1/4-1/2 teaspoon poultry seasoning |
Directions:
1. Heat oven to 375 degrees. In 13x9 inch pan, combine first 7 incredients, mix well. Arrange chicken on the rice mixture, skin side up, drizzle with butter. Sprinkle with 1/2 teaspoon salt, paprika and poultry seasoning. Bake uncovered at 375 degrees for 1 hour or until chicken is tender.
2. Tips: For chicken atop dressing, substitute 8-oz pkg. herb-seasoned stuffing mix for rice. Omit first 1/2 teaspoon salt. Bake covered with foil at 375 for 1 hour; remove foil and bake 30 minutes longer. This makes a moist dressing. If you prefer a drier dressing, decrease water to 1 1/2 cups.
3. Wild rice can be substituted for half of rice.
4. For pork chops atop rice, in large skillet, brown 6 pork chops. Arrange pork chops on rice mixture, omit butter.
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