Glorified Chicken and Rice

Ingredients

• 1 cup rice
• 1 envelope dry onion soup mix
• 1 tablespoon butter
• 1/2 cup chopped green pepper
• 1/2 cup chopped celery
• 1 jar (2 ounces) pimiento, drained and chopped
• 1 can cream of chicken soup
• 2 cups water
• 1 cut-up frying chicken (2 1/2 to 3 pounds)
• Paprika

Steps

1. Lightly grease a 9 x 13 baking pan. Pour the rice into the pan, add the envelope of onion soup mix and stir to combine.
2. Melt butter in a small frying pan. Add green pepper and celery and sauté until limp.
3. Spoon the green pepper and celery evenly over the rice. Add the chopped pimiento evenly over the rice.
4. Combine chicken soup and water, stirring to mix well. Pour 3/4 of the mixture over the rice.
5. Place chicken pieces over the rice, skin-side up.
6. Pour the remaining soup mixture over the chicken and sprinkle the chicken with paprika.
7. Bake uncovered in a preheated 350° oven for 1 1/2 hours.
8. Garnish with parsley or chives, if desired.

Notes

81 is the front (ingredients), 82 the back (directions) of the same typed card.

Photo: stock photo found online.

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