As I said in my previous post, today's recipe is called "Grandma Doris's Chicken on the Run." And, as you can clearly see, it comes from my Grandma Doris. :) I have many fond memories of visiting her and Grandpa Oscar in Longview, Washington as I was growing up. My brother and I would sleep in the little bunk beds upstairs, and look forward to visiting our aunts, uncles, and cousins who also lived in the area. Whether it was raining (which most of the time it was) or the sun was shining, we always left Longview with special memories to last a lifetime. I am so thankful that God created family, and that He created us with the desire to spend time with and appreciate them. :)
Well, here's tonight's product!
And as I travel through my recipe book of memories, I also want to post a picture of the recipe book, so here it is...
Back to the food--the chicken and rice was amazing (either that, or I was ravenously hungry, but I'm going to stick with my first statement). One negative part about making these yummy meals is that I typically get off work between 6 and 7pm, and I get home pretty late to make an entire meal. Tonight's meal took 2 hours to cook, and even though I prepped as much as I could last night, there's only so much you can do prior (this afternoon I found myself wishing that my oven had a timer and would turn on by itself). I'll add my tips and comments about the recipe after it's posted, so let the recipe posting begin!
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Grandma Doris's Chicken on the Run
from the kitchen of Grandma Doris
1 can cream of mushroom soup
1 can cream of celery soup
2 cups milk
2 1/2 cups instant rice (uncooked)
chicken pieces--breasts, thighs, legs, etc. (enough to fill up a 9x13 pan)
1 pkg dry onion soup mix
Heat soups with milk on stove. Place rice in greased 9x13 pan. Pour soup mixture over rice. Mix in so all rice is moistened. Cover with chicken pieces. Sprinkle with onion soup (this works best if you mix up the dry onion soup mix with a fork first while it is still in the package--sometimes it is lumpy and the dehydrated onion pieces are all on top). Cover tightly with foil. Bake at 325 degrees for 2 hours. Serves approximately 4 people.
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You can use any chicken pieces you would like. I used chicken breasts, but I'm sure any other pieces of chicken would be good too. I also coupled my dinner with a side salad, and that was very tasty! I'm sure there are many variations to chicken and rice, so if you have any other ideas please post them! I'm still trying to figure out why this recipe is called "Chicken on the Run" because it takes awhile to cook. However, the prep time isn't bad, so I guess you can prepare it on the run and then run around and do laundry and such while it cooks! :) I will definitely be making this for Victor next time he's home.
If you want to post comments or suggestions, I believe you have to create a profile through the website that supports the blog, or something like that. But I encourage you to create the account because I really want to hear your comments and suggestions. There's more than one way to skin a cat!
I am now going to finish my cinnamon raisen toast (another memory from when I was young), and attempt to bring the time machine back to 2011...see you next recipe!
"So whether you eat or drink or whatever you do, do it all for the glory of God."
1 Corinthians 10:31
sounds yummy kristal! I might have to try!
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