It is so nice to come home Sunday to the fragrance of lunch all ready in the oven. But I don't like to spend a lot of time Sunday morning in food prep.
For some families, Sunday lunch is a big family meal. I like to serve something special for my family, but since I haven't been willing to spend a lot of time on the meal, it is often something very simple at our house.
When we were first married, we ate a lot of leftover pizza for Sunday lunch. I made pizza Saturday evening and we had enough leftover for the next day. Children put an end to that plan. I still make pizza Saturday evenings, but typically there are few leftovers.
I've been on the look-out for recipes that I can prepare on Saturday and put in my oven Sunday morning on time bake. Extra points went to recipes that were favorites for the whole family. "Sunday chicken" won on all points.
My friend Carolyn taught me how to make rice in the oven. Since my oven is already on for the chicken, it works perfectly. I usually steam some broccoli or peas when I get home from church. I can have lunch on the table before the children have their clothes changed.
1/2 lb chipped beef
3 lb chicken breast
2 cans of cream soup (I use a batch of homemade soup.)
1 cup sourcream
bacon slices, lightly fried
Place chipped beef in bottom of 9x13 pan. Cut chicken breast into serving sized pieces and layer on top. Mix soup and sour cream together and pour over chicken. Place bacon on top. Refrigerate overnight or bake immediately. Bake at 300 degrees for 2 hours, covered. Serve over rice.
1 cup brown rice
1/2 tsp salt
1 T butter
2 cup boiling water
Place all ingredients in covered baking dish. On Saturday evening, I can put in all the ingredients except for the water. On Sunday morning all I have to do is boil some water, pour it over the rice, and place in the oven. Bake at 300 degrees for 2 hours. Serve. (I usually double this recipe for our family.)