It doesn’t get much easier than this one-pot recipe. You’ve only got one dish to clean tonight and remember, don’t peek while this is cooking — it’ll be worth the wait! It doesn’t get much easier than this one-pot recipe. You’ve only got one dish to clean tonight and remember, don’t peek while this chicken is cooking — it’ll be worth the wait!
Ingredients
| 1 | cup uncooked long-grain rice |
| 1 | (10-¾ ounce) can cream of mushroom soup |
| 1 | (10-¾ ounce) can cream of celery soup |
| 1 | envelope onion soup mix (from 2-ounce box) |
| 1 | soup can cold water |
| 1 | garlic clove, crushed |
| 1 | teaspoon chopped fresh parsley |
| 1 | teaspoon Worcestershire sauce |
| 1 | chicken (3-½ to 4 pounds), cut into 8 pieces |
| Paprika for sprinkling |
Directions
Preheat oven to 350 degrees. Coat 9×13-inch baking dish with cooking spray. In large bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce. Pour mixture into prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil. Bake 1-1/4 hours. Do NOT open cover (not even to peek) during baking. Notes: This is great made ahead and rewarmed in oven or microwave. For different taste treat, why not try adding some carrot or celery chunks or using flavored rice? And remember, bottled garlic is a wonderful time-saver.
