Chicken Livers with Rice
|Onion||3 Tablespoon, minced|
|Packaged precooked rice||1 1⁄3 Cup (21.33 tbs)|
|Chicken livers||1⁄2 Pound, cut into 1 inch pieces|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Condensed cream of chicken soup||10 1⁄2 Ounce, undiluted|
|Milk||1⁄2 Cup (8 tbs)|
|Parsley||1 Tablespoon, chopped|
Preheat oven to 375°F.
In saucepan, in 1 tablespoon hot butter, saute onion until tender; add to rice; cook as label directs.
Meanwhile, lightly roll chicken livers in mixture of flour, salt and pepper; saute in same skillet in 3 tablespoons butter until browned.
In 1 1/2-quart casserole, combine soup, rice, livers and rest of ingredients.
Bake, uncovered, 30 minutes.