Chicken And Rice Toss-Up

• 1/4 to 1/2 pound per person - Chicken (breast or boneless quarters).
• Rice - 3 or 4 cups fresh cooked (using warm rice will speed things up).
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 cup or more roughly chopped onion.
• 1 can cream of celery soup (optional)
• Paprika to taste
• Salt to taste
• Pepper to taste
• About a Tablespoon of Olive Oil.
• 3500 degree oven

1. Cut Chicken into cubes then cook in a medium hot large skillet along with 1/2 of the Onion.
2. Use a small amount of Olive oil just to prevent sticking, Paprika, Salt & Pepper to taste. Remember that Paprika is very potent and will not take much - just a sprinkle.
3. While the Chicken has a chance to brown, mix the soups together with the rice in a large bowl - add 1 can of water (or milk) if using 2 soups and 2 cans of liquid if using the three soups listed.
4. After the Chicken has cooked and begun to brown, has 1 to 2 minutes left, add the rest of the Onion to the fry pan to slightly blanch some of the Onion.
5. Add the cooked chicken to the soup/rice mixture.
6. Pour the whole mix into a 9x13inch pan and bake for 20 to 30 minutes (or until 160 degrees).
7. *Additional option is to sprinkle grated Parmesan cheese on the top while in the oven.

person chicken, fresh cooked, cream of chicken soup, cream of mushroom soup, onion, cream of celery soup, paprika, salt, pepper, olive oil, oven

Taken from www.epicurious.com/recipes/member/views/chicken-and-rice-toss-up-50067876 (may not work)