NANA'S CHICKEN AND RICE

“TAKE PARTIALLY FROZEN CHICKEN TENDERS AND CUT THEM INTO SMALL BITE SIZED PIECES. THEY CUT EASIER WHEN REAL COLD. MARINADE IN A MIXTURE OF CANNED EVAPORATED MILK, ONION AND GARLIC SALT AND PEPPER FOR AT LEAST 2 HOURS.

MAKE A MIXTURE OF SELF RISING FLOUR, ONION AND GARLIC SALT AND PEPPER. BREAD THE CHICKEN WITH THIS AND KEEP IN FRIDGE OR COOK RIGHT AWAY IN HOT CRISCO OIL. THE CHICKEN DOESN'T HAVE TO COOK ALL THE WAY BECAUSE IT WILL COOK IN THE OVEN.

AFTER ALL THE CHICKEN PIECES HAVE BEEN FRIED, ARRANGE THE CHICKEN IN A LARGE BAKING PAN.  POUR OUT ANY EXCESS GREASE FROM THE FRYING PAN, LEAVE THE CRUMBLES IN THE PAN. ADD 2 - 3 CANS CREAM OF MUSHROOM SOUP, ANY OF THE REMAINING EVAPORATED MILK FROM THE MARINATING, ONE CAN OF WATER OR

CHICKEN STOCK ( IF NO CHICKEN STOCK, ADD CHICKEN BOULLION CUBES TO THE WATER ) SMOOTH ANY LUMPS THEN ADD ABOUT 1 & 1/2 - 2 CUPS RAW RICE. MIX WELL AND THEN POUR OVER THE CHICKEN IN THE LARGE BAKING PAN. BAKE AT 350 FOR ABOUT ONE HOUR.”