Categories: Poultry

Ingredients

• Chicken pieces...bone and skin on (I usually use two large breast and 3-4 large thighs.)
• 2-4 tablespoons vegetable oil
• 2 cups frozen mixed vegetables
• 3 cups raw Minute rice
• 2 cans cream of mushroom soup
• Garlic salt
• Pepper if you like
• Water as needed
• -
• OR:
• Eliminate the 2 cans of cream of mushroom soup and use 1 envelope of Lipton brand dry Chicken and Noodle Soup mix.

Directions

1. Heat oil in electric skillet. Place washed chicken skin side down in skillet. Sprinkle with garlic salt and pepper if you wish.

2. When chicken is browned on one side, flip over with skin side now up and sprinkle with more garlic salt. Brown on this side.

3. Have everything else ready…measure the rice, open the cans or the dry soup, rinse the frozen vegetables under hot tap water.

4. Sprinkle about 1/2 of the raw rice over and around chicken. Add rinsed mixed vegetables. Then add the rest of the rice.

5. Now…EITHER spread over all the two cans of mushroom soup (undiluted) OR sprinkle one envelope of the dry soup over all.

6. Slowly pour in 2-3 cups hot water. Simmer, covered for about 5 minutes.

7. Using a fork or tongs lift up chicken pieces, allowing rice to fall back down into the bottom of the skillet. Place chicken pieces on top of rice.

8. Add at least 1 more cup water and even more as needed. You want this to be nice and moist. Depending upon your personal preferences you may or may not need to add extra salt, but remember there is salt in the canned or dry soup.

9. Simmer until chicken is done…about 30 minutes.

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