Chicken on Rice

  Hot dish for supper? The Treasured Memories cookbook has several. Since I needed to use up some chicken thighs I looked for a recipe using chicken. Rice works well for us and this recipe sounded different in that it called for sour cream as well as cream soup. Also the chicken pieces are dipped into a butter based sauce before placing on the rice. The dipping sauce gave the chicken a good flavor and it browned nicely.

  I did change the recipe some, one of the things about recipes for casseroles is that you can do that to suit your families tastes. Like most of the older recipes in church or town cookbooks the cooking time was way too long. Also I wanted a little more seasoning in the final dish. 

  I am going to give you the adapted recipe and you can adapt it for your family.

Chicken on Rice

Yield: 3 servings with rice leftover

¾ cup uncooked rice

½ can of cream of chicken mushroom soup (or cream soup of your choice)

4 ounces sour cream

14/ to ½ cup of chicken broth

¼ cup minced onion

1 cup celery

1 tablespoon melted butter (could omit)

Diced fresh mushrooms or 1 small can of mushroom stems and pieces

Salt and pepper and 1 teaspoon of dried thyme or italian seasoning

3 chicken thighs or breasts

Dipping Sauce

¼ cup melted butter

Juice from ½ lemon

1 tsp Worcestershire sauce

Salt and pepper

1 cup milk

  Mix soup, onion, celery, sour cream, mushrooms, salt, pepper and seasoning. Combine the uncooked rice and place in an 9 x 13” pan. Dip chicken pieces in sauce made by combining the butter, lemon juice, Worcestershire sauce, milk, salt, pepper and seasonings. Place the dipped chicken pieces in a single layer on top of rice and bake, uncovered, at 350° for about 1 hour or until meat is tender. Check on the rice and add more chicken broth if it seems to be too dry. I added about a ¼ cup of broth while it was cooking.