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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
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Directions: Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 3/4 ozs.)
** Onions to be whole onions, drained, (16 ozs)
Cut chicken into pieces; cut each breast half into halves.
Arrange chicken sides up and thickest parts to outside in oblong
baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper.
Cover loosely and microwave on high (100%) until chicken is done, 20
to 25 minutes. Remove chicken from dish; reserve juices. Stir soup
and parsley flakes into chicken juices. Arrange chicken in dish,
coating with soup mixture. Add onions. Cover loosely and microwave
unti hot, 7 to 9 minutes. Serve with rice.
Comments: * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 3/4 oz)
** Onions to be whole onions, drained, (16 oz)
Ingredients:
2 1/2 Pound(s) Broiler-fryer Chicken
1 Tablespoon(s) Salt
1/8 Teaspoon(s) Pepper
1 Can(s) Chicken Soup *
2 Teaspoon(s) Dried Parsley Flakes
1 Can(s) Onions **
3 Cup(s) Hot Cooked Rice |
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