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jinx the minx

Nancy Young > wrote:
> On 7/30/2017 7:04 PM, wrote:
>> On Sunday, July 30, 2017 at 5:28:29 PM UTC-5, U.S. Janet B. wrote:
>>> On Sun, 30 Jul 2017 19:59:35 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> Years ago I found a recipe for a Chicken and Rice Bake that I still
>>>> make occasionally. However, it uses raw chicken breat, either whole
>>>> or cut up, regular long grain white rice, and a can of Campbell's
>>>> cream style soup; e.g., mushroom, celery, cheese,etc. You literally
>>>> just mix everything together, put in a shallow baking dish and cover
>>>> foil. It bakes aboaut an hour. Quick and easy and nice with a green
>>>> vegetable.
>>>
>>> Years ago I had a recipe something like that but the rice never got
>>> done in the amount of time. Could you share your recipe. It sounds
>>> like a meal for the night when you just do not want to cook.
>
>> I think the can of cream style soup is not enough liquid for the
>> rice to cook and become tender. I'd venture to add at least a
>> full can of chicken broth. If you make your own, even better,
>> but it still might need more than just one can.
>
> It was kind of a fad, I guess in the 80s, so I tried to make the
> chicken/rice/broccoli casserole. The rice stayed crunchy and I
> didn't get how other people's rice was done and I didn't bother
> trying it again.
>
> nancy
>
>
>

Some of the recipes call for cooked rice, others call for using instant
rice, and those small details often get lost in the recipe pass around.
I'm from the Midwest, and we make a lot of "hotdish" around here. If I see
a recipe that just says rice and there isn't any extra liquid beyond the
cream soup I know I'm going to have to adjust for it.

--
jinx the minx