Chicken Pilaf
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A home-kitchen version of chicken pilaf, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 1 (10 1/2 oz.) can condensed cream of mushroom soup
- 1 1/4 c. boiling water
- 1/4 c. dry sherry
- 1/2 envelope dry onion soup mix
- 1 1/3 c. packaged precooked rice
- 2 Tbsp. chopped, canned pimento
- 5 small chicken breasts
- butter or margarine, melted
- salt and pepper
- paprika
Method
In a 1 1/2-quart casserole, combine first 6 ingredients. Brush chicken breasts with butter; season with salt, pepper and paprika.
Place on top of rice.
Cover and bake in moderate oven (375°) for 1 1/4 hours or until chicken and rice are tender. Makes 5 servings.
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