CHICKEN WITH RICE
3 to
3 1/2 lbs. chicken, cut into serving pieces 1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can
condensed cream of chicken soup 1 c. water
1 tsp. instant
chicken bouillon crystals or 1 chicken bouillon cube
Preheat skillet (medium heat), uncovered. Add butter or
margarine and allow to melt. Place chicken pieces into skillet and brown on
both sides. Season with salt and pepper.
Remove
chicken from skillet. Reduce heat to "simmer" and add rice. Combine
soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces
into skillet onto rice. Pour remaining soup mixture over chicken. Cover and
simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
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