Chicken Livers with Rice Recipe
Ingredients
| Butter or margarine | ||
| Onion | 3 Tablespoon, minced | |
| 1 1/3 cups packaged precooked rice | ||
| 1/2 pound chicken livers, cut into 1-inch pieces | ||
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| 1 10 1/2-ounce can condensed cream-of-chicken soup, undiluted | ||
| Milk | 1/2 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Pinch basil | ||
Directions
Preheat oven to 375°F.
In saucepan, in 1 tablespoon hot butter, saute onion until tender; add to rice; cook as label directs.
Meanwhile, lightly roll chicken livers in mixture of flour, salt and pepper; saute in same skillet in 3 tablespoons butter until browned.
In 1 1/2-quart casserole, combine soup, rice, livers and rest of ingredients.
Bake, uncovered, 30 minutes.
In saucepan, in 1 tablespoon hot butter, saute onion until tender; add to rice; cook as label directs.
Meanwhile, lightly roll chicken livers in mixture of flour, salt and pepper; saute in same skillet in 3 tablespoons butter until browned.
In 1 1/2-quart casserole, combine soup, rice, livers and rest of ingredients.
Bake, uncovered, 30 minutes.
Chef
