Chicken Dance Part II

CHICKEN AND RICE


• 1 cut up chicken

• 1 stick margarine or butter

• 1 cup long grain dry rice

• 1 package dry onion soup mix

• 2 and ½ cups water

Preheat oven to 350 degrees. Place margarine or butter in a 9”x13” baking pan and put in the oven to melt while it is preheating. When melted, roll pieces of chicken in the butter and arrange in the pan. Salt and pepper to taste. Pour dry rice, water, and onion soup mix over chicken in that order. Cover and bake 1 and ½ hours.



CHICKEN RICE PACKAGES

• 4 chicken breasts, skin on and bone in

• 4 onion slices

• 1 cup instant rice

• KITCHEN BOUQUET

• 1 can mushroom soup

• 3 tablespoons chopped fresh parsley (half that amount if using dried parsley)

• 2 teaspoons melted butter or margarine

• 1 dash salt and pepper

Cut 4 squares of foil and grease. Place onion slice, ¼ cup dry rice, and chicken breast (skin side up), on each piece of foil, in that order. Brush with KITCHEN BOUQUET. Mix soup, parsley, butter, salt, and pepper together and place on top of each package. Seal foil and bake at 400 degrees for 1 hour.