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Post by chief_cook2 on Jun 18, 2003 19:21:09 GMT -6
1 fryer chicken, cut into serving places
1/2 cup butter
1 teaspoon salt
1/2 teaspoon pepper
1 can creamy onion soup/dip
1 can water
1 can chicken broth
1/2 cup green onion tops, chopped
One 2 ounce jar diced pimiento
2 cups raw rice (medium grain)
In a 13 x 9" pan or baking dish, melt butter on low heat on top of range. Coat chicken with butter. Arrange in pan and sprinkle with salt and pepper.
In a large bowl, combine soup, water, broth, onions, pimientos and rice. Mix well. Pour mixture over the chicken, spreading evenly. Bake at 350F for 1 hour.
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Post by AngelOnline on Feb 26, 2005 1:39:45 GMT -6
I was wondering if you baked this covered or uncovered? First I thought uncovered to brown the chicken and then I worrried about the rice getting too dry *sigh* Thanks!!
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Post by Chris in NM on Feb 26, 2005 5:42:36 GMT -6
Hello and welcome Angelone!
I am not Marilynn, but I would bake it covered for a time and them uncover for the browning, with this recipe. If I were to make it, I would lightly brown the chicken pieces first on the stove, and then add to casserole dish with the other ingredients, cover, and then bake.
Enjoy your stay at Nancy's Kitchen!
Chris in NM
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Post by AngelOnline on Mar 8, 2005 22:39:48 GMT -6
Thank you so much for your help. I really appreciate it. TEXT
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