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
Or
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:
Rice
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
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!! |
2 comments:
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!
William has to prepare a meal, for a scout thing, I think he'll be making this tonight ;)
Post a Comment