Friday, July 23, 2010

Chicken and Wild Rice

I got this recipe from one of the ladies at BabyCenter.  This was absolutely delicious!!!!!!!!!!  I used white rice and put rosemary, garlic powder, pepper, and parsley on the chicken.  Yummy!  I serve with roasted asparagus.

Chicken and Wild Rice
Janelle J. aka lovinmy2dollies, Mady&Laney

1 cup wild rice, uncooked (brown or white rice can be substituted also, just not minute)
1-1/4 cup milk
1 can cream of mushroom soup
1 can cream of chicken soup
3-4 chicken leg quarters (or 3-4 chicken breast halves)

Preheat oven to 375 degrees.  In a small bowl, mix rice, milk and soups.  Pour into bottom of a lightly greased 9x11 or 9x13 pan.  Cut off any excessive fat on chicken.  Place chicken on top and slightly depress into rice mixture.  Cover with tin foil.  Bake until chicken juices run clear and center of chicken is no longer pink.

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