Chicken In Rice Recipe
Ingredients
2 cups (500 ml) uncooked regular long grain rice
1 2 1/2-pound (1.3 kg) broiler-fryer chicken, quartered
1 cup (250 ml) water
1 can (10 3/4 ounces or 305 g) condensed cream of chicken soup
1 cup (250 ml) Blender Mayonnaise
1 can (8 ounces or 227 g) water chestnuts, drained
1 medium onion, quartered
1 stalk celery, cut in 1-inch (2.5 cm) pieces
1/2 green pepper, seeded and cut in 1-inch (2.5 cm) pieces
Directions
Put rice into a 13x9x2-inch (33x23x5 cm) baking pan.
Arrange chicken pieces over the rice.
Assemble Blender.
Put remaining ingredients into blender container.
Cover and process 2 or 3 cycles at GRIND, or until vegetables are finely chopped.
Pour over the chicken.
Cover tightly with foil.
Bake at 325°F (160°C) for 1 1/2 hours.
Uncover and bake an additional 30 minutes, or until browned.
Arrange chicken pieces over the rice.
Assemble Blender.
Put remaining ingredients into blender container.
Cover and process 2 or 3 cycles at GRIND, or until vegetables are finely chopped.
Pour over the chicken.
Cover tightly with foil.
Bake at 325°F (160°C) for 1 1/2 hours.
Uncover and bake an additional 30 minutes, or until browned.
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