Email to debbie barfield      

Recipe Categories: debbie_b's HOME PAGEAmish APPETIZERS BBQ Beans BEVERAGES BREAD BREAKFAST Brownies CAKESandPIES CANDY CASSEROLES Cheesecake COOKIES CROCKPOT DESSERTS EGGS ETHNIC FISHandSEAFOOD IceCream MEATS PASTA PIES PIZZA Potatoes POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

CHICKEN AND RICE IN A BAG




Source of Recipe


CHAT 'N CHEW SOUTHERN FOOD FORUM






List of Ingredients



• 1 WHOLE CHICKEN, CUT UP
  
• 1 CUP RAW WHITE OR BROWN RICE
  
• 1 CAN CREAM OF CHICKEN SOUP
  
• 2/3 CUP WATER
  
• 1 ENVELOP LIPTON ONION SOUP MIX
  
• 1 MED SIZE COOKING BAG
  






Instructions



1. RINSE CHICKEN AN PAT DRY.
   
2. COMBINE RICE, SOUP AND WATER IN CROCK POT. STIR WELL TO MIX
   
3. PLACE CHICKEN IN COOKING BAG.
   
4. ADD THE ONION SOUP MIX TO BAG AND SHAKE WELL TO THOROUGHLY COAT CHICKEN.
   
5. PUNCTURE 4-6 HOLES IN THE BOTTOM OF THE BAG
   
6. FOLD TOP OF BAG OVER THE CHICKEN AND PLACE IN CROCK POT ON TOP OF RICE.
   
7. COVER AND COOK ON LOW FOR 8 TO 10 HOURS OR ON HIGH FOR 4 TO 5 HOURS. REMOVE CHICKEN FROM BAG AND SERVE WITH RICE.