Chicken Festival Recipe 
Easy and Delicious Casserole Recipes for Everyday Cooking


Chicken Festival

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.

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