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"The belly rules the mind."--Spanish Proverb

Baked Chicken and Rice Recipe

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This recipe for Baked Chicken and Rice is from The Becker-Bird Family Cookbook, 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 uncooked rice
1 cup milk
salt
chicken

sauce:
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1 tsp poultry seasoning
Milk to thin out a little.
Directions:
Directions:
Use a 15 x 9 or 13 x 9 baking dish. Sprinkle rice over bottom of pan and pour the milk on it. Place chicken pieces on top of rice. Sprinkle with salt. (Do not overcrowd the Chicken).

Spoon sauce over chicken pieces until covered. Sprinkle with parsley flakes if desired. Bake in 300º for 2 hours.
Personal Notes:
Personal Notes:
Given to me by my sister Anna Maria Muscarella.

 

 

 

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