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Reckon? #7442471 02/23/19 07:48 PM
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My neighbor swears by this recipe. It has no black pepper or cayenne. Reckon it would hurt to add a generous pinch of each?


Melt 1 stick of butter
Add 2 packages of rice.
Stir
then 1 can of mushroom soup with one can of water
add 1 can of cream of chicken soup with 1 can of water
Add 1/2 package of Lipton onion soup
Add 1/2 jar of mushrooms
Salt chicken and add to mixture
Cook 2 hours at 350 degrees
On Friday, February 22, 2019, 3:49:49 PM CST, Bill Oxner wrote:


I have some chicken breast in the freezer that I need to cook. Will you please reply with your Chicken and Rice recipe? Bill


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Reckon? [Re: bill oxner] #7442475 02/23/19 07:54 PM
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Bill recipes are a suggestion, make them your own, especially on things like this. I would probably add some garlic and real onion chopped fine along with black and red pepper.

Re: Reckon? [Re: bill oxner] #7442478 02/23/19 07:56 PM
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That's about the way my wife makes it. I prefer thighs or legs.

Re: Reckon? [Re: bill oxner] #7442479 02/23/19 07:57 PM
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Personally Iíd use fresh mushrooms, add onion, and black pepper for sure.

Re: Reckon? [Re: bill oxner] #7442515 02/23/19 08:56 PM
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I would definitely want black pepper in mine. Thanks for that recipe, Bill. Now I know what we're doing for dinner tonight.

Re: Reckon? [Re: Herbie Hancock] #7442517 02/23/19 08:56 PM
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Originally Posted by Herbie Hancock
Personally Iíd use fresh mushrooms, add onion, and black pepper for sure.

This. In Texas, every dish needs pepper. smile ani

Re: Reckon? [Re: bill oxner] #7442518 02/23/19 08:58 PM
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I donít do casseroles.


Cast

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Re: Reckon? [Re: Cast] #7442519 02/23/19 08:59 PM
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Originally Posted by Cast
I donít do casseroles.


Why not, Cast? My dad didn't either but I'm a casserole fiend.

Re: Reckon? [Re: kmon1] #7442524 02/23/19 09:04 PM
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Originally Posted by kmon1
Bill recipes are a suggestion, make them your own, especially on things like this. I would probably add some garlic and real onion chopped fine along with black and red pepper.


This

Re: Reckon? [Re: bill oxner] #7442540 02/23/19 09:23 PM
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He's my driver for Tuesday night diners. Every time I mention pot roast or meatloaf he comes back with rice and chicken. This should make me several nights of leftovers. I'll have it tonight, steak Sunday, chicken and rice Monday, out to dinner Tuesday, chicken and rice Wednesday, cheeseburgers Thursday, my fingers are tired.

Get the picture?


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Reckon? [Re: bill oxner] #7442544 02/23/19 09:30 PM
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I don't like having rice too long after its been sitting in a liquid, by day three or four it just turns to mush.

Re: Reckon? [Re: Herbie Hancock] #7442599 02/23/19 11:40 PM
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Originally Posted by Herbie Hancock
I don't like having rice too long after its been sitting in a liquid, by day three or four it just turns to mush.


I let it rest covered for a hour. It came out a little gummy... It was fine. I'll take convenience over cost, but I'm always aware of cost. I used a half package of frozen chicken breast, which cost me around six dollars. I have the other half frozen. I'll do it again.

Here's my thinking. I put the whole jar of mushrooms in there. Still didn't get the full taste of mushrooms. I love mushrooms. You are starting with a whole stick of butter. Next time I'm adding a half pound of slices mushrooms to the butter and deglazing with white wine. Probably cut back on the rice a little.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Reckon? [Re: bill oxner] #7442686 02/24/19 01:39 AM
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That looks like a good recipe for the chicken. I prefer to ladle the chicken and sauce over rice that is cooked separately.

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