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Aunt Fran's Chicken and Rice




Source of Recipe


Aunt Fran


Recipe Introduction


Yum!


List of Ingredients




6 skinless boneless chicken breast halves, *see Note
OR
other chicken parts of your choice
2 cans cream of onion soup, condensed, undiluted
2 cans reduced fat reduced sodium cream of
mushroom soup, undiluted
1 1/2 cups rice
1 can canned mushroom slices (4 oz) drained
2 cups white wine (1 1/2-2 C)

Recipe



In a 13x9" baking dish mix cream of onion soup & rice. (If using frozen chicken breasts use the lesser amount of wine) Smooth mixture so that it covers the bottom of the pan. Next lay chicken breasts on top. Smear cream of mushroom soup over chicken breasts and top with mushrooms. Sprinkle with freshly cracked black pepper if desired. Pour wine over top all. Bake, uncovered, in a 350° oven for 1 1/2 to 2 hrs or until done. Time will depend on whether or not you use boneless, skinless chicken breasts or bone-in pieces.

Notes:
I use Tyson's FROZEN boneless, skinless chicken breast and sometimes the pieces are so big I can only fit in 4 pcs of chicken, which is fine with us since we REALLY enjoy the rice!

Aunt Fran uses skin on, bone-in pieces of chicken in this dish and no mushrooms.

IMO it's the combo of the soups & wine that make this dish.

DO NOT USE cooking wine in place for the white wine (too salty) and use only a wine you yourself would drink.

Do try and look for the cream of onion soup (I know it's not sold in a lot of places) - I think this is another key to the dish. I have tried w/ others (cream of golden mushroom, chicken, celery, etc.) .....just not the same.