For many years I have been making this wonderful easy casserole called CAPE COD CHICKEN. I got the recipe from a quilting newsletter. It is one of these dishes that is easy to put together and tastes great! Good enough for company.
The problem is the recipe says not to use skinned or boned checken parts, as they don't provide enough moisture to cook the rice. Any ideas out there on how to lighten up this recipe. I don't have Mastercook ( it is on my Christmas list) and maybe someone can play around with the ingredients to change the calorie or fat content. I am typing the original recipe - and it is yummy - great for cold fall evenings and snowy winter months.
3/4 cup long grain rice
1 teaspoon instant chicken bouillon granules
1/2 teaspoon crushed dried sage leaves
1/2 teaspoon marjoram leavves
1 teaspoon onion or garlic powder
1 teaspoon salt
1/8 teaspoon black pepper
1 frying chicken, 2 1/2 to 3 lbs cut up
1 can ( 16 oz) whole cranberry sauce
3 tablespoon butter
1 tablespoon lemon juice
2 tablespoon soy sauce
1/2 cup sliced blanched almonds
1 Mix rice, bouillon and seasonings. Sp[rinkle mixture evenly over bottom of buttered 9 X 13" baking dish.
2 Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edges.
3 In a small saucepan, heat cranberry sauce, butter, lemon juice and soy sauce. Bring almost to a boil over medium heat, stirring constantly. Pour cranberry mixture over chicken. Cover tightly with foil.
4 Bake at 325 for 1 hour and 10 minutes. Sprinkle with almonds. Bake 10 minutes longer.
Tips: Don't use skinned or boned chicken parts. Thy don't provide enough moisture to cook the rice.
This makes 4 serving. Double ingredients for 8 servings.