1 PAN WONDER! This recipe has changed as it’s passed down and as always I’ve tweaked it to my liking. This recipe actually does require measuring because of the rice and liquid content.
I hope you enjoy!
Chicken and Rice
1lb chicken breast/thighs or both (cut into 1 inch cubes)
1 1/2 c. rice
3 cups chicken broth
1 pkg dry lipton onion soup mix
1 can cream of mushroom OR cream of chicken and mushroom
Salt and pepper to taste
1 tbsp butter (melted)
Preheat oven to 350 degrees. Combine rice, broth, soup mix, cream of chicken, and butter in a large Pyrex pan. Salt and pepper chicken, add to pan and stir to mix. Salt and pepper entire mixture. Cover and cook for 1 hour, stir half way. After 1 hour, uncover stir and cook additional 10-15 minutes uncovered.
Enjoy! Taste great with french bread, broccoli, and salad.
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