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August 2, 2011
Chicken & Yellow Rice
Poultry Classics
Prep time:
16 minutesbaking time:
2 1/4 hours“When she served this chicken dish, Grandma put a loaf of bread on the table so we could scoop up all the delicious gravy.”
Ingredients
Serves 9
- 1 (10-ounce) package saffron-flavored rice
- 3 boneless, skinless chicken-breast halves (about 5 ounces each)
- 6 boneless, skinless chicken thighs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (10 3/4-ounce) can each cream of chicken soup, cream of celery soup and cream of mushroom soup
- 2 1/2 cups milk
- 1 1/2 cups crushed potato chips
- 2 tablespoons butter, melted
- 1/8 teaspoon paprika
Directions
1
Preheat the oven to 325F. Grease a 13 x 9-inch baking dish.
2
Place rice in the bottom of prepared baking dish. Arrange chicken in a single layer on top of rice. Sprinkle with salt and black pepper.
3
Combine soups and milk in a large bowl and mix well. Pour over the chicken. Sprinkle the potato chips over the soup mixture. Drizzle with the butter. Sprinkle with paprika.
4
Bake chicken until an instant-read thermometer inserted in center of the meat registers 165F, about 2 hours.
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Grandma's Secret Trick
Grandma's Secret Trick
Although it sometimes seemed that Grandma didn't measure ingredients, she often did so in unusual ways. Grandma used the soup cans to measure the milk: She found that 21/2 cups milk is 20 ounces, or 2 scant soup cans of milk. She poured milk into the cans to within about 1/2 inch of the top of the can, and the bonus was that the milk rinsed the last bit of soup from inside the can.
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