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Chicken from the Canning Pot Recipe


1 tablespoon vegetable oil

1 cup chopped onion

1 cup water

4 slices chicken breast meat

2 cups uncooked white rice

1 (10 ounce) can condensed cream of chicken soup

1 teaspoon paprika

1/2 teaspoon paprika


Heat the oil in a large skillet over medium heat. Add onion, water and chicken; saute for 5 to 7 minutes, or until chicken is no longer pink. Remove from skillet, and season with paprika.

Stir cooked chicken into rice and cream of chicken soup mixture. 1/2 bay leaf or parsley, if desired. Transfer to a 9x13 inch baking dish. Sprinkle with paprika.

Bake 10 minutes in the preheated oven, or until rice is cooked through and chicken is tender. Serve hot or cold.