Ingredients
- 1 roasting chicken
- 1 family size can cream of mushroom soup
- 1 1/2 cups white rice
- 3 cups water
- 1/2 white onion
- 1 small can crushed pineapple
- 8 oz. baby portabella mushrooms
- pinch salt & pepper
Recipe Description
I grew up eating chicken. A lot of it. On the farm we butchered our own chicken and if it was Sunday and it was “dinner time” (always after church), it was a very safe bet that my mom was making chicken, floured, lightly salt and peppered, in her cast iron skillet. Every. Single. Sunday. O.K., maybe I grew a bit tired of the same ole’ chicken. Every. Single. Sunday. And maybe I even voiced some minor objection, way back then. My mom kept making that chicken. Every. Single. Sunday. And then one day I had this Chicken and Rice with Crushed Pineapple and after that I wanted this chicken dish. Every. Single. Day.
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