Chicken on Sunday (Or Whenever) |
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Prep Time: 35 Minutes Cook Time: 120 Minutes |
Ready In: 155 Minutes Servings: 6 |
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Ingredients:
1 (28 ounce) box minute rice (about 3 cups) |
1 (10 3/4 ounce) can cream of celery soup |
1 (10 3/4 ounce) can cream of mushroom soup |
1 1/2 cups milk (any kind, even made-up powdered is good) |
1 fryer, skinned and cut into pieces or 1 a batch of your favorite skinned chicken parts |
seasoning salt |
pepper |
curry |
Directions:
1. Grease large 9x13-inch pan.
2. Heat soups and milk together in a large saucepan.
3. Stir in Minute Rice (you want the mixture to be rather juicy). Pour into 9x13-inch pan.
4. Place chicken part on top and then sprinkle with seasoning salt, pepper and curry lightly.
5. Cover all with foil.
6. Bake at 325°F for 2 hours and 15 minutes.
7. I have baked this on a higher temp with less baking time but, you have to watch that you don't make the rice get hard and crusty by doing so.
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