My brother-in-law's cousin, Alice, is an amazing cook. Even she needs a break once in a while after a long day at work and looks to make something quick and easy. She served this once for my sister and brother-in-law, who served it to my other sister (twin), who then served it to me. The recipe goes back to Alice to gave it to my sister who gave it to my twin sister who gave it to me! Its from the back of the Lipton Onion Soup box! I had another packet left over this week after my last recipe and said, why not?
There has been so much going on lately professionally and personally, but this weekend is supper club and I look forward to diving into some more complicated dishes. On deck is a pasta dish with lots of garlic and a nutty graham cake (both from Cooking Light). I am shopping around for a new barbecue and look forward to menu planning once that nice little gas burning baby is on my patio, ready to roll for weeknight grilling!
In the meantime, its cold here again and hence some good comfort food! Many thanks to Alice for taking the time to look at the back of the box!
1 cup of white or brown rice
1/4 cup extra virgin olive oil
1 packet onion soup mix
2 1/2 cups boiling water
1 pound of skinless, boneless chicken (white or dark meat)
pepper to taste
1 can of cream of mushroom soup
1/2 cup Italian style bread crumbs
1) Preheat over to 375 degrees.
2) Add rice, olive oil, soup mix, and water to a 9x13 glass baking dish and mix well.
3) Place chicken on top (pepper the chicken to taste) and then dollop the mushroom soup on each piece of chicken, spreading it out evenly.
4) Bake in the oven for 15 minutes, then add breadcrumbs on top.
5) Place back in the oven for another 15-25 minutes, until chicken juices run clear, rice is fully cooked, and liquids are absorbed.