"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken and Rice Recipe

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Chicken and Rice image
Christmas 2008

 

This recipe for Chicken and Rice, by , is from Angela's Awesome Edibles , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts, boneless, skinless
Salt, pepper
2 tsp dried basil
2 C Minute Rice, dry
2 large stalks celery, diced
4 medium carrots, peeled and sliced.
10 whole mushrooms
2 cans chicken broth
1 (10.5 oz) can cream of mushroom soup
Butter

Directions:
Directions:
Preheat oven to 350. Grease 9 x 13 pan.
Wash chicken in cold water. To season, sprinkle chicken with salt, pepper and basil.
Place chicken breasts in pan.
Pour uncooked rice around chicken.
Mix vegetables in rice.
In sauce pan, heat soup and broth on low heat.
Pour onto chicken and rice mixture.
Bake covered for 30 minutes.
Carefully remove cover and stir vegetables and rice.
Place one slice of butter on each chicken breast.
Continue cooking for 15-20 minutes.
Vegetables will be al dente, very tasty!

Yields: 6 servings

Alternative: If you do not care for mushrooms, omit them and substitute cream of chicken soup for cream of mushroom.

 

 

 

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