Chicken & Rice Pot
Yield
1 batchPrep
15 minCook
90 minReady
105 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 2 | cups |
water
|
|
| 1 | cup |
long grain rice
uncooked |
|
| 2 | tablespoons |
parsley leaves
fresh and chopped |
|
| 3-4 | pounds |
chicken
cut into 8 pieces |
|
| 1 | envelope |
onion soup mix
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 473 | ml |
water
|
|
| 237 | ml |
long grain rice
uncooked |
|
| 3E+1 | ml |
parsley leaves
fresh and chopped |
|
|
chicken
cut into 8 pieces |
|
||
| 1 | envelope |
onion soup mix
|
*
|
Directions
Preheat oven to 350℉ (180℃).
In a medium-sized bowl, mix the mushroom soup, water, rice and parsely.
Pour into bottom of roaster pan or large casserole dish.
Place the chicken pieces on top.
Sprinkle the soup mix over chicken.
Cover and bake for about 1½ hours or until chicken is done.
