I use a large flatish broiler pan with the drip tray.
First, chop up an onion and and some garlic and you can either put it in the broiler pan, or brown it in butter first (tastes better this latter way) and mix it with a couple of cups of brown or white rice in the pan itself. If you have the green onions, or if your onions have decided to group and sprouted a little, it adds some color to chop up the sprout part and add that. You can also add thinly sliced carrots if you like. Mix in a large can of cream of chicken soup. Add a small can of mushrooms or several chopped up fresh ones if you prefer. Add a couple of cups of water, salt and pepper to taste. (You can add a packet of instant chicken gravy if you like).
Place a cut-up chicken (or should I say "sliced up" so you don't get a creepy image of a hyperactive chicken spouting one-liners?) on the drip tray, and cover with foil. Bake for about an hour at 350 degrees, but depending on altitude and my poor memory, it could be a little more than that.
Remove the foil and put the chicken on a serving tray. If you're a heathen, you can serve the rice right out of the broiler pan like I prefer to do, or if you're more civilized you can put it in a serving bowl. Either way, you should stir it up to mix any settled ingredients evenly.
Thanks for sharing this amazing food recipe with us.
ReplyDeleteI loved this growing up... with the chicken drippings, it was always so tasty! My parents always used brown rice, so I really didn't ever know about white rice until I was older.
DeleteI ran across some frozen boneless chicken in the freezer dated 2014 (just three years old), so I'll be making this tonight for my own family and see if it is still palatable after a third of a decade in deep freeze. ;-)