Ingredients
1 c. brown rice
1 chicken or 7 or 8 pieces
1 pkg. Lipton onion soup mix
1 can creamed chicken soup
1 1/2 c. water
1/2 c. dry, white wine
1 can mushrooms and liquid (4 oz.)
Method
Sources
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Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
Non-stick rice paddle — fluff and serve rice without sticking
Neuro fuzzy logic — perfect rice, porridge, steamed dishes
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Blend and heat chicken soup and water. Put rice in bottom of casserole, pour over rice, 1/3 of soup mixture and sprinkle 1/3 onion soup. Add salt, pepper, garlic salt, seasoned salt to taste. Lay chicken parts on top of rice, cover with remaining soup mixture and sprinkle with remaining dry soup. Bake at 350° for 1 to 1 1/2 hours or until done. Add liquid, wine or water, if it looks dry cooking. Serves 6. This will freeze nicely.