"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Ginger Peachy Chicken Recipe

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This recipe for Ginger Peachy Chicken, by , is from Bethel Lutheran Church Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Swanson
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 to 3 lb. skinless, boneless breast and thigh pieces.
1-8 oz. can sliced peaches (reserve juice)
1 1/2 c. rice
1/8 tsp. ground ginger
1 can sliced water chestnuts, drained
1/4 c. soy sauce
2 T. butter or oleo

Directions:
Directions:
Spray 9x13-inch pan with pan coating. Place chicken pieces in pan. Salt and pepper. Make enough chicken bouillon to make 2 3/4 cups liquid when added to reserved peach juice. Add in rice, ginger, water chestnuts, soy sauce and butter. Spoon around the chicken pieces. Bake, uncovered, for 1 hour at 350.

 

 

 

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