In many Southern households, the relaxing (and/or napping) starts after church. You leave from the 11:00 service, head home, have a nice big lunch, read the paper…and maybe rest your eyes just a little. :)
Sometimes, you have Sunday dinner, which is really a fancy lunch. If it’s the middle of the day in the South and you’re having your big meal, then you call it dinner. You might have fried chicken, mashed potatoes, green beans, and biscuits.
But the recipe I’m sharing today won’t be appropriate for post-church cooking, unless you want a really late meal. Although you put it together in less than 10 minutes, it does need 2 hours in the oven.
But if you’ve gone to early service and want lunch at the regular time, it’s perfect. And it’s great to put this dish together and let it cook for its two hour oven-time while you’re taking your Sunday afternoon nap.
Sunday Chicken and Rice
2 cups fast-cooking rice, uncooked
1 can cream of mushroom soup
1 can cream of celery soup
3/4—1 cup of white wine
8 halved chicken breasts, boneless
2 packages onion soup mix
Preheat oven to 325. Put rice, uncooked, in the bottom of a 9 x 13 dish. Mix the soups and spoon it over the rice. Pour wine evenly over the mixture (make sure the rice is moist.)
Place the chicken breasts on top of the rice mixture. Sprinkle the top of the chicken with the onion soup mix (sometimes I don’t use the whole 2 envelopes of mix…just eyeball it.)
Cover with foil and cook for 2 hours.
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig