| Chicken Livers with Rice | Poultry |
|
1/4 cup margerine
3 tbsp. minced onion 1 1/3 cups cooked rice 1/2 lb. chicken livers,cut into 1" pieces 2 finely chopped green peppers 6 strips bacon |
1 can cream of chicken soup OR
1 can cream of mushroom soup+ 3 tsp. instant chicken powder 1/2 cup milk 1 tbsp. fresh chopped parsley pinch of dried tarragon |
Fry bacon strips, remove to paper towels. Add onion and green pepper to fry pan and cook until tender. Add to rice. Put in a separate container and set aside.Add 2 tbsp. butter to pan and heat. Add chicken livers to heated butter and brown for 3 or 4 minutes. Reduce heat and add soup, milk, rice mixture and spices to the pan and mix. Place in a 1 1/2 quart casserole and bake 30 minutes or until hot and bubbly. Serve with a salad.