Just an FYI, if you don't have a problem with canned condensed soups then this will be a great recipe for you! If you have issues with canned soup, just stop reading now! As many of you know, this is my first month of hardcore budgeting and menu preparation. After the first two weeks, I was struggling, trying to find some interesting meals to make as I'm not in the same mindset as my son who could seriously eat meatloaf every week! I was flipping through cookbooks and my handy-dandy recipe notebook and came across a recipe that was given to me almost a year ago by our wonderful Aunt C. formerly of Amarillo, TX and now residing in the DFW metroplex. She served it to us while we were stopping over on the way home from New Mexico and it was AWESOME!! So I thought, what the heck, let's see if I can pull this off. So here goes...
Chicken Supreme
1/2 stick margarine
1-1/4c brown rice
1 can cream mushroom soup
1 can cream chicken soup
1 can cream celery soup
1 can beef consumme (as you can see, I didn't lie about the soup!!)
1/2 soup can of water
1/2 c slivered or sliced almonds
6-10 chicken breasts (I actually used 4 large breasts that I cut into pieces and pounded down a bit)
Parmesan cheese
Melt margarine in large roasting pan. Spread uncooked rice on the bottom of pan, stir in the almonds, then lay chicken on top of rice. Heat soups and the 1/2 can water in a pan, then pour over the chicken and rice. I jiggled the pan a little to make sure it dispersed throughout. Sprinkle the top with parmesan cheese and bake uncovered in a 275*F oven for 3 hours. Then... ENJOY!! Oh yeah, there was totally enough to have for dinner the next night!!
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