Barb’s SUNDAY CHICKEN
31/07/07 10:00 Filed in:Meats and
Casseroles
Barb’s SUNDAY CHICKEN
From: Delmar and Barb Schroeder
1 Can (10 ¾ oz.) Cream of mushroom soup*
1 “ “ “ celery “
1 “ “ “ chicken “
1/3 cup melted butter
1 ¼ cup quick cooking rice
Salt and pepper
Paprika
3 to 4 pounds chicken
Combine soups and ¼ cup butter and rice, pour into 13 X 9 X 2” baking dish.
Place chicken over rice mixture, brush with remaining butter, season with salt and pepper, sprinkle with paprika. Bake at 275 degrees for 2 ½ hours or until tender.
Or turn temperature up and cook for less time.
Mexican Version
For this version omit poppy seed and use one small can green chili strips
and sprinkle chicken with 2 tablespoons of cumin powder.
From: Delmar and Barb Schroeder
1 Can (10 ¾ oz.) Cream of mushroom soup*
1 “ “ “ celery “
1 “ “ “ chicken “
1/3 cup melted butter
1 ¼ cup quick cooking rice
Salt and pepper
Paprika
3 to 4 pounds chicken
- Cream of Broccoli may be substituted
Combine soups and ¼ cup butter and rice, pour into 13 X 9 X 2” baking dish.
Place chicken over rice mixture, brush with remaining butter, season with salt and pepper, sprinkle with paprika. Bake at 275 degrees for 2 ½ hours or until tender.
Or turn temperature up and cook for less time.
Mexican Version
For this version omit poppy seed and use one small can green chili strips
and sprinkle chicken with 2 tablespoons of cumin powder.