Chicken Rice Bake Mix in a jar
Source of Recipe
Real Food for Real People
List of Ingredients
1 can Cream of Chicken Soup -- (10 ounce)
1 package Ramen -- (noodles, chicken flavor)
1/2 cup Long-Grain Rice
1/8 cup Minced Onion -- (dried)
1 can Waterchestnuts, canned -- short, wide can
Recipe
You will need a wide-mouth one quart canning jar, a paper towel and some
clear packaging tape for this recipe.
First, fold paper towel to fit in bottom of jar, and set it in the bottom.
Next, place can of soup on top of paper towel. Set aside. In a medium
bowl, pour out Ramen noodles, and using the bottom of a drinking glass,
break noodles into small pieces. Set aside. Add minced onions to jar,
settling them around bottom of soup can. Next, add the rice, then pour
broken noodles on top of rice. Place seasoning packet on top of broken
noodles and place lid on jar. Set jar on top of the short, wide can of
water chestnuts, and connect them firmly with the clear packaging tape for
storage purposes. Use scissors to cut a 9 inch circle from fabric of your
choice. Center fabric circle over lid and secure with a rubber band. Tie
on a raffia or ribbon bow to cover the rubber band. Attach the following
directions:
Chicken Rice Bake
Pour noodles, rice and onions from jar into a 9 x 13 inch baking pan, and
set aside. In a medium bowl, mix soup, 2 cans of water and seasoning packet
& set aside. Lay 5 or 6 skinless, boneless chicken pieces on top of
rice/noodle mixture in pan, then top with drained water chestnuts. Pour
soup mixture over all, cover and bake at 350 degrees F for 1 hour, 15
minutes.
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