Tuesday, July 5, 2011

Oven Chicken and Rice

From the book "Casseroles".


1 can (103/4 ounces) condensed cream of mushroom soup
1 cup long grain or converted rice
1 teaspoon dried dill weed, divided
1/4 teaspoon black pepper
1 (3 pound) chicken, cut up and skinned
1/2 cup crushed multi-grained crackers
1 teaspoon paprika
2 tablespoons butter or margarine, melted
Fresh dill sprigs for garnish


1.  Preheat oven to 375 degrees.  Combine soup, 1 1/3 cups water, rice, 3/4 teaspoon dill weed and pepper in 13 x 9 inch baking dish.  Arrange chicken pieces on top of rice mixture.  Cover tightly with foil.  Bake for 45 minutes.

2.  Sprinkle chicken pieces with crackers, paprika and remaining 1/4
teaspoon dill.  Drizzle with butter.  Bake 5 to 10 minutes or until chicken is tender.  Season to taste with salt and pepper.  Garnish with dill sprigs, if desired.

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