Your recipe sounds like something somebody else told me. Chicken breasts, instant rice, and cream of chicken soup in the oven for an hour. I forgot I thawed out porkchops so I'm making porkchops for dinner. I really like the recipies you post btw. I wish I could make food that yummy. Lol.
Kimsan Song [email protected] -----Original Message----- From: Sugar via Cookinginthedark [mailto:[email protected]] Sent: Saturday, July 30, 2016 6:49 AM To: [email protected] Cc: Sugar <[email protected]> Subject: Re: [CnD] Mexican Chicken & Rice Hi there..smile 1-1/4 cups fat-free reduced-sodium chicken broth Yes you can cook it in the oven. I would do it at 350 degrees for about 25-30 minutes or till all has been melted. You can check by poking it with a fork. If you bake it in the oven I would add more borth as it may dry up some, broth is good because the more you put the more flavor, just add as you go, covering the entire baking dish , a 9 by 13 maybe...open to ny suggestions on oven? Smile sugar.smile ‘I have loved the stars too fondly to be fearful of the night. Sugar -----Original Message----- From: Kimsan via Cookinginthedark [mailto:[email protected]] Sent: Saturday, July 30, 2016 1:17 AM To: [email protected] Cc: Kimsan Subject: Re: [CnD] Mexican Chicken & Rice How much broth to pour into the skillet? Can I also bake this? I'm terrible on the stove lol. Kimsan Song [email protected] -----Original Message----- From: Sugar via Cookinginthedark [mailto:[email protected]] Sent: Sunday, July 24, 2016 1:24 PM To: CND <[email protected]> Cc: Sugar <[email protected]> Subject: [CnD] Mexican Chicken & Rice Mexican Chicken & Rice I got this from :Kraft Prep Time 20min. Total Time 30min. Servings 4 servings Salsa adds Mexican flair to this quick-and-easy main dish made with chicken breasts, instant rice and Cheddar cheese. What You Need 4 small boneless skinless chicken breasts (1 lb.) 3/4 cup TACO BELL® Thick & Chunky Salsa )found at your local market) You can also use any salsa of your choice. 1-1/4 cups fat-free reduced-sodium chicken broth 2 cups instant white rice, uncooked 1 cup KRAFT Shredded Cheddar Cheese Make It Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF). Stir in rice; sprinkle with cheese. Simmer, covered, on low heat 5 min. I usually serve this with homemade pinto beans and a salad with corn tortillas “Let the morning bring me word of your unfailing love, for I have put my trust in you. Show me the way I should go, for to you I entrust my life” ( Psalm 143:8). -Sugar --- This email has been checked for viruses by Avast antivirus software. https://www.avast.com/antivirus _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
