kentucky-fried braised chicken & sausage over pilaf

kentucky fried 'cause it reminds you of the spices of kfc... we've been eatin this for at least a year. the first time i made it was just with chicken and its so yummy. its easy and inexpensive...inexpensive being the important word for tonight 'cause i made it with what was in the fridge, freezer and pantry. there are times like today when you realize that the dollars for the next few weeks need to be stretched a bit...and this is a recipe that is evidence that you can eat well while saving your pennies..."save yourself broke" as orender-the velvet hammer- says. (billorender.com) please note that "chix"= chicken below

kentucky-fried braised chicken & sausage over pilaf

2 thin chix breasts & 2 earl campbell sausages (or 4 thin chix breasts), cut into into any size chunks
1 can c. of mushroom soup
1 c water w/bullion or 1 cup broth
dash or more of each cayenne, black pepper, nutmeg, dried parsley
zest of one small lemon & few squirts lemon juice
2 tbs butter ( use when cooking chix only, not needed with sausage)
1-2 tbs canola oil
flour (few tbs), salt/pepper
dredge chix in flour after s/p (don't dredge sausage). brown sausage in oil, then chix. add water & mush soup (blend together before to make smooth). add additional spices and lemon, s&p to taste, cover and put in a 250-degree oven for 30 min -2 hrs or low on stove top (stir if on stove top). the longer it simmers, the more tender the meat
serve over noodles or rice pilaf (recipe below)

Rice Pilaf
4 cups chix stock
1.5 cups sushi rice
3/4 to 1 stick butter
1.5 cups vermicelli, crushed or tiny soup noodles (pastina)

brown vermecelli in butter (watch and stir closely, can burn fast)
add rice and stir till slicked with butter
add stock, stir, and bring to a bubble
turn to lowest heat possible on stove, cover and cook 20 min
don't lift the lid until it cooks the full 20 min