Chicken & Rice Comfort Dinner Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2½ pound fryer chicken or 2 packages of frozen chicken breasts or thighs - THAWED
* Skin-on & Bone-in are best for flavor, but large size boneless/skinless breasts will work
1 cup uncooked rice
1 tbsp grated onion
2 chicken bouillon cubes (or 2 tsp of instant chicken bouillon) dissolved in 2 cups of boiling water OR 2 cups of chicken broth
3-oz can of mushrooms
¼ stick of butter (Don't use margarine or a butter substitute. It just won't taste right!)
salt & pepper to taste
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Directions: |
Directions:1. Flour and then brown the chicken in a little olive oil.
2. While the chicken browns, lightly grease a glass baking or casserole dish, and put in the rice, salt, and pepper.
3. Strew the grated onion about.
4. Put in the mushrooms, water & all.
5. Arrange the browned chicken on top.
6. Pour the hot bouillon over the chicken.
7. Dot the chicken with pieces of the butter.
8. Cover the dish & bake at 350º for 1 hour. (If you're using boneless/skinless chicken breasts, check them at 45 minutes to see if they're cooked through. Boneless/skinless can overcook & be too dry.) |
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Personal
Notes: |
Personal
Notes: This recipe comes directly from the book "I Hate to Cook Book," by Peg Bracken. You see, Mom wasn't much of a cook, but that didn't stop her from taking the best care of her family possible. Dinner time for us wasn't about a gourmet or fitness experience. It was more about family time over a nice warm meal. This dish was my favorite, as a small child, and it was my birthday dinner every year, as a treat from Mom. She stopped at nothing to show how much she cared. Just the smell of this cooking takes me back to simpler days and memories of someone who exemplified CARE. She may not have been a chef, but she sure was an angel!
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