My Dads Chicken And Rice Recipes

DAD'S CHICKEN AND RICE DINNER

Steps:

• Mix all of the ingredients (except chicken) together.
• Place 1/2 of this mixture in a 9 X 13 pan.
• Add chicken breasts then cover with the remaining 1/2 of the mixture.
• Sprinkle with parmesan cheese.
• Bake at 350 degrees for 1 1/2 hours.

MY DAD'S CHICKEN AND RICE

Steps:

• melt butter in large sauce pan, add soups and mushrooms. Remove 1 cup of this mixture.
• Add minute rice to sauce pan and pour this into 9x13 inch casserole. Place chicken pieces on top of rice mixture. Distribute the reserved sauce mixture on top of chicken.
• Bake at 275 for 3 hours. You may have to plot off excess fat from chicken skin.
• Because it cooks so long you should leave skin on for cooking and remove after cooking.
• This helps to retain moisture.

DAD'S ROAST CHICKEN -- MY WAY WITH A PARSLEY LEMON JUICE OIL

Steps:

• Preheat the oven to 400 degree F.
• Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate.
• Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done.
• For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken.