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2 1/2 lb Broiler-fryer Chicken 2 ts Dried Parsley Flakes
1 tb Salt 1 cn Onions **
1/8 ts Pepper 3 c Hot Cooked Rice
1 cn Chicken Soup *
8 servings
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
** Onions to be whole onions, drained, (16 ozs)
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Cut chicken into pieces; cut each breast half into halves. Arrange chicken
sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x
2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on
high (100%) until chicken is done, 20 to 25 minutes.
Remove chicken from dish; reserve juices. Stir soup and parsley flakes
into chicken juices. Arrange chicken in dish, coating with soup mixture.
Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve
with rice. EACH SERVING = 24 % CALORIES FROM FAT.
1 tb Salt 1 cn Onions **
1/8 ts Pepper 3 c Hot Cooked Rice
1 cn Chicken Soup *
8 servings
* Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10
** Onions to be whole onions, drained, (16 ozs)
~--------------------------------------------------------------------------
Cut chicken into pieces; cut each breast half into halves. Arrange chicken
sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x
2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on
high (100%) until chicken is done, 20 to 25 minutes.
Remove chicken from dish; reserve juices. Stir soup and parsley flakes
into chicken juices. Arrange chicken in dish, coating with soup mixture.
Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve
with rice. EACH SERVING = 24 % CALORIES FROM FAT.