Well, I’m finally back from Joburg and wanted a quick, hassle free and wholesome recipe and this is a winner. It takes just a few minutes to prepare and is a really tasty, 1 dish meal with no mess.
What you need
1 tin creamy mushroom soup
8 to 10 chicken pieces for 4 people
300ml rice (uncooked)
1 teaspoon cayenne pepper
1 teaspoon paprika
1 tin sliced mushrooms or 1/2 punnet sliced fresh mushrooms
1 packet of dry onion soup
4 tablespoons butter
1 red pepper chopped
1 small onion chopped
Salt and pepper
Melt the butter in a casserole dish (just pop it in the microwave), add the rice and shake it about so that it is evenly spread over the bottom.
Add the red pepper and chopped onion and mushrooms and sprinkle over the cayenne pepper and paprika. Don’t be tempted to mix it, just leave it in layers.
Place the chicken pieces on top (they should fit quite tightly), cover with the cream of mushroom soup and sprinkle the onion soup powder over the top.
Now pour in enough water to almost cover the chicken pieces, cover with a lid or tin foil and bake in a 190 Celsius oven for 90 minutes.
Check on it after 70 minutes and remove the lid or foil.
Before serving, let it cool slightly for about 5 minutes.