Tuesday, January 17, 2012

Chicken Rice Roger

This recipe dates back to beginning of the marriage of Mr. Man and myself some 38 million years ago.  It was given to me by my aunt and it is still a favorite today.  It is simple, tasty and made in one dish!  What's not to like about that.  And no I don't know where it got its name.

2 ½ lbs. chicken parts; breasts, thighs and legs
(I prefer the thighs and legs myself in this dish)
¾ cup uncooked rice
salt and pepper
2 Tablespoons dried onion flakes
1 small can sliced mushrooms not drained
2 chicken bouillon cubes, dissolved in 1 ¾ cups hot water
1 can of chicken broth

Spray your casserole dish with Pam or whatever you use to make your dish non-stick, because it will stick if you don’t.

Then arrange the goodness as follows:

Salt and Pepper
Onion Flakes
Mushrooms, juice and all (Unless of course you are like D2 and don’t like mushrooms, then you can skip this part)
Chicken Broth
Salt and Pepper (No, I'm not repeating myself, I like salt and pepper on my rice and then on my chicken as well.)

Bake uncovered for 1 hour at 350°

Remove from oven and let it rest for a bit (you’ll know when a bit is up, but if you need to know it is somewhere between 5 and 10 minutes or the time it takes to get everyone up to the table) and serve.

Note:  The original recipe has you brown the chicken beforehand.  I deleted this step because one I’m lazy and it is just an extra unnecessary step in my world; with the whole dusting with flour and frying in oil.  And two because who needs the extra oil and mess on your stove.  Both reasons are valid in my book.  So just skip it, I do!

See no browning necessary!!


Amy said...

We love this! I usually double the rice and sprinkle a packet of dry Onion soup mix over the rice. The rice is the best part!

Kimberly said...

William has to prepare a meal, for a scout thing, I think he'll be making this tonight ;)