Saffron Chicken

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 375º.
• 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.