Easy Chicken And Rice Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: Converted rice,
-vegetables, 16 oz
1 can: Condensed cream of chicken,
4: Skinless, boneless chicken
-soup, 10 3/4 oz
-breast halves,
1/3 cup: Dry sherry,
8 Drops: Worcestershire sauce,
2/3 cup: Water,
Paprika,
1: Pkge frozen Italian-style,
Directions:
In a large skillet, combine the rice, soup, sherry, water, and frozen
vegetables; mix well. Heat to boiling, stirring. Remove from the
heat.
Arrange the chicken breasts on top of the rice mixture. Sprinkle each
chicken with a couple drops of Worcestershire sauce. Spread with the
back of a spoon. Sprinkle with paprika. Heat to boiling, reduce
heat to medium, cover, and simmer for 15 minutes. Remove cover and
stir the rice around ans under the chicken. Reduce the heat to low.
Continue cooking, covered, an additional 15 to 20 minutes, or until
the rice is tender.
Serves four.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.
Source from luhu.jp
vegetables; mix well. Heat to boiling, stirring. Remove from the
heat.
Arrange the chicken breasts on top of the rice mixture. Sprinkle each
chicken with a couple drops of Worcestershire sauce. Spread with the
back of a spoon. Sprinkle with paprika. Heat to boiling, reduce
heat to medium, cover, and simmer for 15 minutes. Remove cover and
stir the rice around ans under the chicken. Reduce the heat to low.
Continue cooking, covered, an additional 15 to 20 minutes, or until
the rice is tender.
Serves four.
[THE EVENING SUN: October 31, 1990]
Posted by Fred Peters.
Source from luhu.jp