BAKED CHICKEN AND RICE
3 c. water
6 c. chicken bouillon cubes
1/2 cube butter or margarine
1 c. rice, uncooked
1 sm. onion, chopped
1/2 green pepper, chopped
1/2 c. celery, chopped
8-10 pieces chicken
Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.
Creole Skillet
2 Tb Margarine.
1 Md Onion- chopped
½ Md Green pepper- chopped
½ C Celery-chopped
2 Tb Flour
2 Ts seasoning salt
2 Can Chunky tuna
1 ½ Can Kernel corn
Melt margarine in skillet and lightly fry onion, pepper and celery until tender crisp.
Add other ingredients and heat through. Serve with rice and grated Parmesan /Romano cheese.
Yield 4 servings