Wow! Thursday sure came fast this week. It could be because I have been busy the last 8 days helping my husband install some antique pine flooring, helping strip the sealer off the kitchen floor and resealing/sealing it. Why is it that what you think will be a small job turns into way more than you have time for? All that aside, there is nothing more rewarding than being involved in a project that you are proud of when it is completed.
The recipe I am reviewing this weeks is: Easy Chicken Rice by Evelyn Gray
1 3/4 Cups uncooked rice
1 can Cream of Chicken Soup; 6-8 Chicken breasts
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup; 1 stick of Butter
1 can of Water
Melt butter in saucepan, add soups and water. Heat. Put rice in oblong cake or casserole dish. Pour 1/2 soup mixture on top of rice. Put chicken on top of soup and rice. Pour remainder of soup mixture on top. Bake at 225 for 2 hours and serve.
I have to say that this was an “okay” recipe. There wasn’t really anything unique about it, except for the fact that you cook it for 2 hours a a lower temperature. If you like chicken and rice then definitely give it a try.