Yesterday I took the following to my friend: Chicken Rice, Plain Jello topped with whipped topping, lettuce salad, apple crisp, and homemade vanilla ice cream. When Bryn got in the van to help me deliver it, she said, "It smells so good." I said, "Yup. Let's hurry so we can come home and eat dinner." I love Chicken Rice and it has been a while since I've made it, so I really enjoyed dinner last night. I even convinced Bryce to just drive home from Rexburg last night without stopping for dinner, so he could enjoy the home-cooked meal I had waiting for him. I don't think we've posted Chicken Rice yet, so here is the way I make it.
3 boneless skinless chicken breast halves
2 cups minute rice
2 cans cream of chicken soup
2 Tbsp dry parsley
1/4 tsp thyme leaves
1 tsp dry celery flakes
1 Tbsp dry minced onion
3 cups water
Pound the chicken breasts until they are about 1/2" thick and then slice into 3 to 5 pieces depending on the size of the chicken breast. Dredge chicken in flour and then brown in hot oil in a frying pan. (You don't have to cook the meat through, just brown it to make it look nice and pretty.) Set aside.
Put the two cups minute rice in a 13x9" baking dish. Combine the remaining ingredients together in a sauce pan and bring to a boil. Pour this mixture over the rice and stir to mix it up well. Place the chicken on top of the rice mixture and sprinkle with paprika, if desired. Cover with aluminum foil and bake at 350 degrees for 30 to 40 minutes. This should probably serve 6 people.