Chicken & Rice Bake Recipe
Ingredients
| 3 whole chicken breasts | ||
| Water | 3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| 4 peppercorns Handful of celery tops | ||
| 2 cups precooked rice | ||
| 1 can chicken gravy | ||
| Butter/Margarine | 1 Tablespoon | |
| Bread | 1/2 Cup (16 tbs) | |
Directions
1. Combine chicken breasts with water, salt, peppercorns and celery tops in a medium-size saucepan; cover. Cook 20 minutes, or until tender. Strain broth into a 4-cup measure; pour in water, if necessary, to make 2 1/2 cups.
2. Let chicken stand until cool enough to handle, then remove skin and bones; cut meat into serving-size pieces.
3. Cook rice in 2 cups of the broth in same saucepan, following label directions. Stir remaining 1/2 cup broth into chicken gravy in small saucepan; heat slowly just until bubbly.
4. Spoon rice into 8-cup baking dish; top with chicken pieces; pour gravy over. Melt butter or margarine in small saucepan; stir in bread stuffing. Sprinkle on top.
5. Bake in a hot oven (400°) 20 minutes, or until bubbly-hot.
2. Let chicken stand until cool enough to handle, then remove skin and bones; cut meat into serving-size pieces.
3. Cook rice in 2 cups of the broth in same saucepan, following label directions. Stir remaining 1/2 cup broth into chicken gravy in small saucepan; heat slowly just until bubbly.
4. Spoon rice into 8-cup baking dish; top with chicken pieces; pour gravy over. Melt butter or margarine in small saucepan; stir in bread stuffing. Sprinkle on top.
5. Bake in a hot oven (400°) 20 minutes, or until bubbly-hot.
Chef
