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Tuesday, 30 September 2014

CHICKEN PIPLAF



CHICKEN PIPLAF

1 1/3 c. Minute Rice

1 envelope onion soup mix

1 can cream of mushroom soup
1 1/2 c. boiling water
4 tbsp. melted butter Sprinkle pepper and salt 4 pieces chicken

Combine all ingredients in an ovenproof 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. Can be fixed ahead of time, and then baked.

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