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Hip-O Ranch Chicken with Rice Recipe

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This recipe for Hip-O Ranch Chicken with Rice, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Gray Chandler-Castroville, TX
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
uncooked bacon
2 c. uncooked rice
3 cans cream of chicken soup
3 cans of water
1 whole chicken, cut up
salt to taste
pepper to taste
garlic powder to taste
paprika to taste

Directions:
Directions:
The night before fall round-up starts, grease a roaster or large casserole and cover bottom of that dish with a few slices of uncooked bacon. Cover bacon with uncooked rice. Sprinkle liberally with salt, pepper, and garlic powder. Over this pour cream of chicken soup and water. Cover this with chicken. Sprinkle again with salt, pepper, and paprika. Seal with tight fitting lid or foil. Store overnight in refrigerator.
The next morning, get up before sunrise, turn on the radio, start the coffee, and saddle your horse. Put chicken with rice in very slow oven (about 225-250). It will be ready to eat in 4 hours but can safely cook hours longer if the herd stampedes and you get in late.
If you don't go out to work cattle with everyone else, you can combine the above ingredients and cook at 300 for 2 1/2 hours. This recipe can easily be double for larger crews.

Personal Notes:
Personal Notes:
This recipe is served on the Hip-O Ranch by Murphy and Lee Bennett of Marfa, TX.

 

 

 

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