Chicken with Rice
1 cup uncooked rice
1 chicken-cut up
1 pkg. onion soup mix
1 can cream of chicken soup
1 cup sherry
1 cup water
Place rice in 2 qt. casserole, cover with water and wine.
Place chicken over rice (in one layer if possible). I used boneless chicken breasts.
Sprinkle with onion soup mix.
Cover with chicken soup.
Cover and bake at 325ºF - 350ºF for 1-2 hrs. Remove cover; brown 30 minutes longer.
It is an extremely simple recipe, but somehow, I managed to screw it up. Haha Ok, not really funny. As I said, I used the boneless chicken breasts, so I knew it should be in the oven or thought it should be in the oven for a different amount of time than it called for. I started it at 350ºF for 30 minutes at which point I removed the cover and turned the heat up to 375ºF for another 30 minutes. Why, you ask? Um, because it was already 6 o'clock when I started to make dinner and I didn't have 1½ - 2½ hours to wait. I have teenagers, remember? And one of them is a boy. So I figured before they filled up on snacks, I'd better speed dinner up.
The chicken was delicious, very tender and flavorful because of the sherry, soup and onions.
HOWEVER, the rice was a tad bit underdone and a little crunchy. Next time, I'll probably use chicken breast again, but will bake for the allotted time at the temperature I'm supposed to. The family liked it even though the rice was crunchy. I'm still trying to pick bits out of my teeth. The rating: on a scale of 1 to 4 rolling pins, I give this a 2½ because of the rice.