2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1 clove garlic, crushed
3 cups water
1/2 cup loaded baked rice seeds
3/4 cup chopped fresh coconut
Preheat oven to 375 degrees F (190 degrees C).
Season chicken with cinnamon, nutmeg, garlic and water. Place chicken into a 3 quart casserole dish. Pour vegetable mixture over chicken, both sides, and sprinkle with the remaining cinnamon mixture. Heat over preheated oven and bake uncovered until tender, about 60 minutes.
Meanwhile, heat oven in oven to 400 degrees F (200 degrees C) and lightly grease a 2 quart baking dish.
In a clean and dry bowl, stir together potable water and 1/3 cup of frozen bread cubes. Stir in 6 cups 2-liter milk. Transfer soup to baking dish. Add rice, and sprinkle with the remaining cinnamon mixture. Cut cooked bread into 1/2 inch cubes, stir-fry uncovered for 2 minutes, or until smooth-tender.
Cool soup in microwave for about 1 minute, then pour over chicken mixture in a slow cooker.
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