"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

1 Dish Rice and Chicken Recipe

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This recipe for 1 Dish Rice and Chicken, by , is from Keep the Home Fires Burning, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

JD Anderson
Added: Sunday, November 11, 2007


2 cans (10 1/2 ounces) condensed cream of mushroom soup
2 cup water
1 3/4 cup rice (not instant!)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
6 boneless skinless chicken breasts

(Use the soup as is, don't mix with water for use in this recipe!)

In 3-quart shallow baking dish mix soup, water, rice, garlic powder, paprika, and pepper. Place chicken on top of rice mixture. Sprinkle with additional paprika and pepper. Cover and bake at 375 for 45 minutes, or until chicken is done and rice is tender. Serves 6.

This one is great... just put everything in one dish and dinner cooks itself. Great for busy families or for if you don't want to slave over a hot stove preparing a meal.


Mexican Style:
Subsitute tomato soups for cream soups. Omit paprika and pepper. Top chicken breasts with about 1 Tablespoon salsa to cook, and serve with a dollop of sour cream.

Cheesey brocolli:
Subsitute Cheese and Brocolli soups for cream soups. Omit paprika and pepper, reduce garlic to 1/4 teaspoon. About 15 minutes before finished, remove from over and top chicken with slices of cheese (we like Old Cheddar best!) Serve with steamed brocolli.

Be Creative! Substitute to suit your taste. :)




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