Saffron Chicken

Name: Saffron Chicken
Ingredients: 2 boneless chicken breasts; 2 tablespoons butter; 1 cup rice; 1 (3 ounce) package onion soup mix; 1 bay leaf; 1 teaspoon sage; 1 teaspoon celery seed; 1 teaspoon mustard seeds; 1 teaspoon thyme; 1 teaspoon pepper; 1 teaspoon salt; 1/2 teaspoon saffron (or turmeric); 2 cups water; 1 (8 ounce) can cream of mushroom soup; 2 large carrots, cut into strips

15 ingredients

6 steps

Ingredients

2 boneless chicken breasts
2 tablespoons butter
1 cup rice
1 (3 ounce) package onion soup mix
1 bay leaf
1 teaspoon sage
1 teaspoon celery seed
1 teaspoon mustard seeds
1 teaspoon thyme
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon saffron (or turmeric)
2 cups water
1 (8 ounce) can cream of mushroom soup
2 large carrots, cut into strips

Directions

1

Preheat oven to 375°.
2

Melt butter in skillet. Cook chicken breasts until mostly cooked.
3

In a large measuring cup (1 quart), mix onion soup mix, spices (feel free to sub whatever spices/seasoning and amounts that you want.) and can of cream of mushroom soup. Fill measuring cup with water to the 1 quart (4 cup) line.
4

In large casserole dish, add rice and carrots. Add partly cooked chicken on top of rice and carrots. Pour soup mixture over chicken and rice.
5

Cover casserole with aluminium foil.
6

Cook for 45 minutes, or until rice has absorbed almost all of the liquid.