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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Glorified Chicken and Rice Recipe

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This recipe for Glorified Chicken and Rice is from The Byrd Feeder, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 cup long grain, uncooked rice
1 envelope dry onion soup mix
1 T butter
1/2 cup green pepper, chopped (May use 1 cup if desired.)
1/2 cup celery, chopped. (May use 1 cup)
1 jar (2 oz.) pimento, drained and chopped (or use 1 cup red pepper, chopped.
1 can cream of chicken soup
2 cups water
1 cut up frying chicken, 2 1/2 to 3 lbs. (or use thighs and drumsticks only)
Paprika
Parsley or chopped chives for garnish (optional)

Directions:
Directions:
1. Lightly grease a 9x13 pan. (or spray with Pam) Pour rice into pan. Add envelope of onion soup and stir to combine.
2. Melt butter in a small frying pan. Add green pepper, celery and red pepper, if using, and sauté until limp.
3. Spoon green pepper, celery and red pepper evenly over rice. Add chopped pimento, if using, evenly over rice.
4. Combine chicken soup and water, stirring to mix well. Pour 3/4 of the mixture over the rice. Place chicken pieces over rice skin side up.
5. Pour remaining soup mixture over top of chicken and sprinkle chicken with paprika. Bake uncovered in a preheated 350º oven for 1 1/2 hours.
Garnish with parsley or chives, if desired.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
This recipe came from The Seattle Times. It has been a family favorite.

 

 

 

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