Fowl Affair
Yield
6 servingsPrep
10 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
or pheasant breasts halves |
|
| 2 | cups |
rice
|
|
| 4 | cups |
water
hot |
|
| 2 | cans |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of celery
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | x |
parsley leaves
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
or pheasant breasts halves |
|
| 473 | ml |
rice
|
|
| 946 | ml |
water
hot |
|
| 2 | cans |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of celery
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | x |
parsley leaves
dry |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease roaster pan.
Sprinkle 2 cups of dry rice evenly across bottom of roaster.
Spoon cream soups over rice.
Pour hot water over rice and soup; stir through.
Place breast halves on top of mixture; sprinkle parsley over top.
Cover; bake in 350℉ (180℃) F oven for 3 hours.
