Back in the early 1970s, I remember my mom signing up for the Betty Crocker Recipe
card library. For a monthly/yearly fee, they’d send her a pack of about 25 recipe cards each month that you could store in a Harvest Gold (why does that color keep haunting me?!?) box with handy-dandy divider tabs. They were categorized by Appetizers, Desserts, Salads, Entrees, etc.
One of my memories is when that packet would arrive each month and we’d sit at the kitchen table, going through them one by one and deciding which we’d give a try. Many of my young meal favorites were found on those cards. There were also the not-so-good ones, but I still have PTSD from one of them and we’re not gonna discuss those.
If the family really liked one of the recipes, it found a new home in the front of the box, before any of the dividers tabs, for easy access. My mom still has this box in her cabinet and our favorites are still in the front because when we get together a couple times a year, at some point, one of those cards will come out and we all get a taste of our childhood. This is one of those favorites that I continue to fix for my family now though I made a few adjustments to suit our tastes.
Chicken and Rice
- 5 to 6 pieces of chicken thighs, legs or breasts (if you use boneless, skinless chicken breasts, add about 1/2 cup more milk to keep the rice from drying out)
- 1-1/2 cups rice, uncooked
- 1 can cream of mushroom soup (cream of onion or chicken will work too)
- 1 soup can of milk
- 2 to 4 oz. mushroom pieces in a can/jar (optional)
- 1 envelope dry onion soup mix
- 1 tsp. salt
- 1/2 tsp. pepper
Preheat oven to 350 degrees F. Prepare a 9×13 baking dish with non-stick spray and set aside.
In a large mixing bowl, combine milk, liquid soup, and dry onion soup mix. Pour half into the baking dish and set the remainder aside. Add rice and mushrooms to the baking dish and stir to even it out on the bottom.
Place your chicken pieces on top of the rice. Sprinkle with the salt and pepper. Spoon the remaining milk and soup mixture over the top of the chicken.
Cover with aluminum foil and bake for 1 hour. Remove foil and bake for an additional 15 minutes or until chicken has browned.