This is one of those simple meals that is so good to have in the oven. I got the recipe many years ago and have tweaked it only slightly. Okay – it does use cream of mushroom soup which has fallen out of favor in some circles but, done correctly, the rice in this recipe comes out tasting almost like a mushroom risotto.
By done correctly, I mean just the correct number of chicken pieces, in the correct size pan and at the correct oven temperature. I use a cut up chicken which gives me 2 legs, 2 thighs, 4 breast pieces, and 2 wings. Using fewer chicken pieces makes the rice too dry. Crowding in too many pieces leaves too much liquid when the chicken is done. Any 8 or 9 pieces of all white or dark would be okay but would encourage you to do chicken with the skin and bones – much more flavour. Putting half of the recipe in an 8 X 8 glass pan should work, too, but leftovers are great!! I have tried cooking this recipe faster – the rice doesn’t cook properly!!
Serve this dish with a colourful vegetable such as the Lemon-Basil Baby Carrots.
Our family loves this dish with apple jelly (used like you would use cranberry sauce with turkey) which is something I grew up with. Do try it – you might be surprised!! ENJOY!!!!!!