| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Vegetables, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1 |
|
Onion — minced |
| 1/2 |
c |
Green peppers — chopped |
| 1/2 |
c |
Celery — chopped |
| 1/2 |
ts |
Salt |
| 1 1/2 |
c |
Water |
| 2 |
|
Chicken breasts |
| 10 |
oz |
Cream of mushroom soup |
| 1/2 |
c |
Milk |
| 10 |
oz |
Mixed vegetables, frozen — |
| 1 |
|
Bag |
INSTRUCTIONS
1. Mix the rice, onion, green pepper, celery and salt in a small bowl. Add
the water; stir to blend. 2. Divide the whole chicken breasts; you will
need 4 pieces. Tear 4 pieces of foil about 15 inches long. Divide the rice
mixture into four portions, one portion to each foil piece. Place the foil
onto a cookie sheet with edges of foil turned up so liquid does not run
out. Place one piece of chicken on top of each portion of rice mixture. 3.
Blend the soup and milk; spoon equally over the chicken. 4. Thaw the mixed
vegetables just enough to separate. Arrange the vegetables around the
chicken. Bring long ends of foil up and fold carefully. Fold the two sides
up and seal so juice will not run out. Place packs on a cookie sheet in a
preheated 375-degree oven. Bake for 1 hour. Fold back foil and serve in the
foil if desired.
Recipe By : Jo Anne Merrill
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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