Chicken Copenhagen
Chicken Copenhagen is an moderately easy dinner. Made with 1 c. rice (not minute rice), 1 c. water, 8 to 10 pieces chicken, skin off, 2 cans celery soup and 1 can mushroom soup, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π¨βπ³ Instructions
Butter large baking dish, put rice and water in bottom of dish, layer chicken over rice.
Spoon the 3 cans of soup over chicken, dot with butter, add salt and pepper to taste.
Sprinkle cayenne sparingly.
Sprinkle toasted almonds over all.
Cover tightly with heavy-duty foil, bake at 250Β° for 4 hours.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment