Wow!  Thursday sure came fast this week.  It could be because I have been busy the last 8 days helping my husband install some antique pine flooring, helping strip the sealer off the kitchen floor and resealing/sealing it.  Why is it that what you think will be a small job turns into way more than you have time for?  All that aside, there is nothing more rewarding than being involved in a project that you are proud of when it is completed.

The recipe I am reviewing this weeks is:  Easy Chicken Rice by Evelyn Gray

1 3/4 Cups uncooked rice

1 can Cream of Chicken Soup; 6-8 Chicken breasts

1 can Cream of Celery Soup

1 can Cream of Mushroom Soup; 1 stick of Butter

1 can of Water

Melt butter in saucepan, add soups and water.  Heat.  Put rice in oblong cake or casserole dish. Pour 1/2 soup mixture on top of rice.  Put chicken on top of soup and rice.  Pour remainder of soup mixture on top.  Bake at 225 for 2 hours and serve.

If you have been keeping up with the recipes I review you might remember that I don’t care for Cream of Celery Soup, so I did omit this. Since I am only cooking for 3, leaving out a can of soup was not really an issue.   I only cooked 3 chicken breasts instead of 6-8 and I did adjust the water a little.  All I ever have on hand is Minute Rice, so that is what I used.

I have to say that this was an “okay” recipe.  There wasn’t really anything unique about it, except for the fact that you cook it for 2 hours a a lower temperature.  If you like chicken and rice then definitely give it a try.

Happy Cooking,

[jani]

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