Recipe - Creole Onion Soup From The Cajun And Creole Cookbook

One fourth cup (1 stick) butter or
margarine
1 Fryer chicken (2 One half to 3
pounds), cut in pieces (I
used 4 chicken breast
halves)
Flour seasoned with salt;
pepper, paprika and poultry
seasoning
1 cup Uncle Ben's Converted Rice
One half cup Chopped onion
1 cup Chopped celery
1/3 cup Chopped green pepper
1 Clove garlic; chopped
2 tablespoon Chopped parsley
1 cup Chicken broth
2 cup Canned tomatoes
Salt; pepper and cayenne
pepper to taste

Recipe By : Vergie (BakeryShoppe)

Preheat oven to 400 degrees. Melt butter in a 13by9by2inch baking pan.
Dredge chicken in seasoned flour. Place in pan, skin side down. Bake,
uncovered, 25 to 30 minutes, or until lightly browned. Remove from pan.

Mix rice with chopped vegetables; distribute mixture over bottom of pan.
Return chicken to pan, skin side up. Bring broth, tomatoes and seasonings
to the boiling point. Pour over contents of pan, submerging the rice
completely. Bake, uncovered, 40 to 45 minutes or until rice and chicken are
tender. (Add more liquid during cooking, if necessary, to prevent dryness)

Serves 6. Posted to TNT Prodigy's Recipe Exchange Newsletter by Sean
Coate swcoate@peganet.com on Aug 06, 1997