SUNDAY CHICKEN-RICE BAKE|
1 (10 3/4 oz.) can condensed
cream of mushroom soup
1 c. milk
1 envelope onion soup mix
1 (3 oz.) can chopped
1 c. rice
1 (10 oz.) pkg. frozen peas
and carrots, thawed
1 (2 1/2 to 3 lb.)
chicken, cut up
In a bowl, stir together mushroom soup, milk, onion mix
and undrained mushrooms. Reserve 1/2 cup of the soup mixture
and set aside. Stir uncooked rice and thawed vegetables into
remaining soup mixture. Turn rice mixture into a 12 x 7 1/2 x
2-inch baking dish. Arrange chicken pieces atop. Pour re-
served soup mixture over chicken; sprinkle with paprika.
Cover tightly with foil. Bake at 375 degrees until rice is tender
(1 1/4 to 1 1/2 hours).
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.