Tasty Tuesday

This is one of my recipes that I've been using since high school.

It is tried and true and sort of no fail.

A real people pleaser and one of those "great comfort food recipes".

A "go to recipe" when you need to take a dish to someone or to a pot luck.

I hesitate to show this picture because it doesn't look as good as it tastes.

I took the picture Sunday, my DIL, Jordan used this recipe for our Mother's Day dinner.

First time she ever made it and it turned out perfect.

Baked Chicken and Rice
Chicken pieces
1 stick butter
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can condensed cream of celery soup
1 can of water
1 1/2 cups uncooked rice
Salt and Pepper to taste

Melt Butter in 9x13 baking dish. Stir soups, rice and water together well. Add some salt and pepper to the rice mixture and pour into the baking dish with the melted butter. Rinse chicken and pat dry. Salt and pepper the chicken and place it on top of rice mixture. Cover with foil and bake at 300* for at least 2 hours. Then uncover chicken and bake a little longer until chicken begins to brown slightly. When the chicken is done the rice is too.

Now a few side notes: Some times I use all legs or all thighs or 1/4 pieces. Sometimes I take all the skin off the chicken too, just depends on how much time I have. You can use all the soups in the low or no fat brands, still tastes wonderful. It's also an easy recipe to double and put in one of those big buffet throw away pans.

This is one of my favorite recipes.