Saffron Chicken

• 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

1. Preheat oven to 375u0b0.
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.

chicken breasts, butter, rice, onion soup, bay leaf, sage, celery, mustard seeds, thyme, pepper, salt, saffron, water, cream of mushroom soup, carrots

Taken from www.food.com/recipe/saffron-chicken-325252 (may not work)