"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chicken and Rice, by Janet Keller, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 to 3 pound fryer chicken cut up -- do not remove the skin from chicken. 3/4 cup Uncle Ben's Long grain rice (NOT minute rice) 1 cup Cream of Mushroom Soup 3/4 cup water 1 package Lipton's Dry Onion Soup Lawry's seasoned salt
Grease a baking dish well. Distribute Uncle Ben's Long grain rice over dish. Combine Cream of Mushroom Soup, water and Lipton's Dry Onion Soup mix. Be sure the soup mix is mixed well with the soup and water. Arrange chicken pieces on top of soup and rice and brush chicken with cooking oil (lightly) and sprinkle with Lawry's seasoned salt (also lightly). Bake about 1 1/2 hours at 350º
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