Chicken Piplaf
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
minute rice
|
|
| 1 | envelope |
onion soup mix
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 1 ½ | cups |
water
boiling |
|
| 4 | tablespoons |
butter
melted |
|
| 1 | dash |
salt and black pepper
|
*
|
| 4 | each |
chicken pieces
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
minute rice
|
|
| 1 | envelope |
onion soup mix
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 355 | ml |
water
boiling |
|
| 6E+1 | ml |
butter
melted |
|
| 1 | dash |
salt and black pepper
|
*
|
| 4 | each |
chicken pieces
|
*
|
Directions
Combine all ingredients in an oven proof dish.
Brush chicken with melted butter and sprinkle with salt and pepper.
Arrange on top of casserole mixture.
Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done.
