Thursday, February 11, 2010

NOT a crockpot dish--Mrs. Schermerhorn's Famous Chicken and Rice

Being brought up as a PK (pastor's kid), I was raised on a lot of casseroles. My mom, as a pastor's wife, received many recipes after potlucks. This is one of my all-time favorites (although, as I learned today, better for weekend cooking than weekday cooking). Thank you Mom for sharing, and thank you Mrs. Schermerhorn (whoever you are) for creating this wonderful dish!

What's Needed:
2/3 C. uncooked regular rice
1 Can French's French Fried Onion Rings
1/2 tsp. Italian seasoning
1 3/4 C. prepared chicken bouillon
4 chicken breasts (halved)
1/3 C. Italian dressing (I used fat-free for less points)
1 bag french cut green beans

1. Combine rice, 1/2 can onion rings, and seasoning in a 9x13" dish. \

2. Pour bouillon over rice mixture.

3. Arrange chicken on top and pour Italian dressing over chicken. Bake covered (with aluminum foil) at 350 for 30 minutes.

5. Put green beans over rice. Bake uncovered for 25-30 minutes.

7. Top chicken with remaining onions. Bake 1-3 minutes or union onions brown.

Husband Rating: B

PointsPlus: 7 (for 1 chicken breast and 1/2 C. rice, onions, green beans)

Received from my mom's family recipe cookbook

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