This is an old recipe from my vintage recipe collection. I have made some adjustments so diabetics can enjoy this once in awhile when they just have to have an old time comfort meal. This is a once-in-awhile dish for diabetics.
3 to 4 lb frying chicken cut-up (remove most of the skin for a healthier dish)
1/3 cup seasoned (white whole-wheat or almond) flour (season with poultry seasonings to suit your taste)
1/4 cup butter (olive or coconut oil)
1 can (10 1/2 oz) condensed cream of chicken soup (healthier version ie reduced fat and sodium)
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups (Brown) Minute Rice (May reduce rice to 1 cup)
Preheat oven to 350 degrees.
Roll (skinned) chicken pieces in flour and brown in (oil) butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish (that has been lightly sprayed with olive oil cooking spray). Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.
1/4 cup butter (olive or coconut oil)
1 can (10 1/2 oz) condensed cream of chicken soup (healthier version ie reduced fat and sodium)
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups (Brown) Minute Rice (May reduce rice to 1 cup)
Preheat oven to 350 degrees.
Roll (skinned) chicken pieces in flour and brown in (oil) butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish (that has been lightly sprayed with olive oil cooking spray). Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.
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