This is a recipe that I recently started making, and my family loves it. Even my picky child, Cupcake, likes it! The last time I made it, she took leftovers for her school lunch.
2 TBLS butter (I used more butter since I used more celery & carrots)
2 stalks of celery, chopped (I sliced the entire bunch of celery)
3 medium sized carrots, sliced (I used about 1/2 a bag of the pre-sliced carrots)
3 pounds of uncooked chicken pieces (I didn't check the amount of chicken; I just bought one large package of boneless skinless thighs and crammed all of the chicken in the pan.)
1 cup uncooked rice
1 package of dry onion soup mix
2 cups of water
salt and pepper to taste
Sautee celery and carrots in butter on medium-medium low heat for about 5 minutes.
Mix rice and onion soup mix.
Spread the bottom of a 9x13 pan that has been grease or sprayed with non-stick cooking spray.
Spread the rice/onion soup mix on the bottom of the pan.
Arrange chicken pieces on top of rice mixture. Place sauteed veggies over chicken.
Pour water over all & cover with aluminum foil.
Bake at 350* for one hour.
My changes are in pink.
The last time I made this recipe, I used 2 cups of rice, 2 packs of onion soup mix and 4 cups of water. I also forgot to spray the pan and cover it before I cooked it!! It still turned out really good.