CHICKEN PIPLAF

CHICKEN PIPLAF
  • 1 1/3 c. Minute Rice
  • 1 envelope onion soup mix
  • 1 can cream of mushroom soup
  • 1 1/2 c. boiling water
  • 4 tbsp. melted butter
  • Sprinkle pepper and salt
  • 4 pieces chicken
Combine all ingredients in an ovenproof dish. Brush chicken with melted butter and sprinkle with salt and pepper. Arrange on top of casserole mixture. Cover with aluminum foil and bake 1 hour and 15 minutes until chicken is done. Can be fixed ahead of time, and then baked.
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CHICKEN AND RICE

CHICKEN AND RICE
  • 3/4 c. rice
  • 2 cans cream of chicken soup
  • 1 pkg. Lipton cup soup cream of chicken
  • 2 c. water
  • Chicken pieces, about 2 lbs.
Mix rice, soups, water and put in greased 13 x 9 pan. Place chicken pieces on top and cover with foil. Bake at 325 degrees for 90 minutes. Remove foil and let brown 15 to 20 minutes more. Can be made the day before and refrigerated until you bake it.
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CHICKEN IN ORANGE SAUCE

CHICKEN IN ORANGE SAUCE
  • 4 chicken breast halves
  • 1/4 c. flour
  • Salt and pepper
  • 4 tbsp. margarine
  • 1 1/2 c. orange juice
Coat each half breast with seasoned flour. Melt margarine in pan and saute each side over medium heat until lightly browned. Add orange juice and cover. Cook about 15 to 20 minutes more on reduced heat until done.
Serve over rice, if desired, with the sauce. Serves 4.
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