Chicken Festival Recipe
Easy and Delicious
Casserole Recipes for Everyday Cooking
6 bone in chicken breast halves
1 1/2 cup long grain white rice
1/2 stick butter
1 envelope Lipton's dry onion soup mix
3/4 teaspoon salt
2 1/2 cups salt free canned chicken broth
2/3 cup green bell pepper, diced
1 teaspoon dried tarragon
1 cup cold water
Melt butter in a saute pan. Rub chicken pieces with the tarragon and salt, then
saute for 2 minutes on both sides. Heat 1/2 cup of the chicken broth until
simmering and stir in the soup mix. Remove from heat and add remaining broth and
cold water. Cool 10 minutes.
Spread rice in the bottom of a 13 x 9 baking pan. Sprinkle green pepper on top
of rice. Place chicken on top. Stir saute pan drippings into broth mixture and
pour over top. Cover with foil.
Bake at 350 degrees for 35 minutes Remove foil and cook an additional 10 minutes
until chicken is browned.
Makes 6 servings.